Ingredients: |
Ingredients: 3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely grated carrots
Filling:
1 cup powdered sugar, plus more for dusting
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
|
Directions: |
Directions:1. Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper and grease the paper lightly.
2. In a large bowl, beat eggs and granulated sugar until thick and pale, about 2 minutes. Mix in oil and vanilla.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the egg mixture and stir until combined. Fold in grated carrots.
4. Spread the batter evenly into prepared pan. Bake in preheated oven for 12 to 15 minutes or until top of cake springs back when touched.
5. Immediately loosen edges of cake from pan and invert onto a clean tea towel generously dusted with powdered sugar. Peel off parchment paper. Starting with a short side, roll up cake and towel together. Cool on a wire rack.
6. While the cake is cooling, prepare the filling. Beat together powdered sugar, cream cheese, butter, and vanilla extract until smooth.
7. Once the cake is cool, unroll and spread filling evenly over cake to within 1 inch of edges. Roll up again without the towel. Wrap in plastic wrap and refrigerate for at least one hour before serving.
8. Dust with additional powdered sugar before slicing and serving. |
This recipe for Carrot Cake Roll is from