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Carrot Cake Roll Recipe

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This recipe for Carrot Cake Roll is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3 eggs
1/2 cup granulated sugar
2 tbsp oil
1 tsp vanilla
3 medium carrots (shredded)

Filling:
1 cup confectioners sugar
1 (8 oz) package cream cheese (softened)
6 tbsp butter (softened)
1 tsp vanilla

Glaze Drizzle:
3 cups confectioners sugar
1/2 tsp vanilla
10 tbsp milk
Directions:
Directions:
1. Preheat oven to 375 and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
2. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
3. In a large bowl, combine eggs and sugar and whisk until combined.
4. Add vegetable oil, vanilla, and carrots and mix again until combined.
5. Pour the dry ingredients into the large bowl and fold to combine.
6. Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
8. Carefully transfer the cake to a cooling rack and let cool completely.
Filling:
9. Combine confectioners sugar, cream cheese, butter, and vanilla in a medium bowl and whisk until smooth and creamy.ga
10. Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
11. Reroll the cake and wrap it tightly with plastic wrap.
12.Chill in the fridge for 1 hour before serving.
13. When ready to serve, combine the glaze ingredient in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
ENJOY!

 

 

 

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