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CARROT CAKE ROLL Recipe

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This recipe for CARROT CAKE ROLL is from The OBrien Family Cookbook Project, 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:  
¾ cup flour
1½ tsp cinnamon
1 tsp baking powder
½ tsp ginger
½ tsp salt
¼ tsp nutmeg
⅛ tsp cloves
3 eggs
½ cup sugar
2 TBSP vegetable oil
1 tsp vanilla
2 cups shredded carrots
¼ cup powdered sugar for dusting
1 cup powdered sugar, sifted
8 oz cream cheese, room temp
6 TBSP butter, soft
1 tsp vanilla
Directions:
Directions:
Preheat ove to 375º. Line a 15x10 jelly roll pan with parchment paper. Spray with non-stick spray.
Whisk together eggs and sugar for 1 minute. Add oil, vanilla and carrots, whisk until combined. Fold in the dry ingredients until combined. Spread evenly in prepared pan. Bake 10 to 13 minutes. While hot, carefully lift out of the pan, roll from short end to short end. Transfer to a wire rack, cool.
Make cream cheese filling. Carefully unroll cake. Spread cream cheese leaving ¾ inch border on both sides. Carefully roll, gently pulling away from the paper. Tightly wrap in plastic wrap, refrigerate at least 1 hour before serving.

 

 

 

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