You guessed it. This recipe is everything you love about traditional pumpkin rolls—a delicious spice bun, decadent creamy cheese filling, bundled together in one cute roll—but this recipe is made with a wonderful carrot cake in place of pumpkin. Because, believe it or not, there are two whole cups of fresh, shredded carrots hidden in there! Bugs Bunny would be very proud.
As I mentioned in my step-by-step tutorial on how to make pumpkin roll, this recipe is surprisingly easy to make. So, if you love carrot cake, grab some fresh carrots, and let’s dance and roll this cake!
Carrot Cake Roll is really the best recipe for carrot cake! Absolutely moist and delicious made with fresh carrots, then filled with the most amazing cream cheese filling.
* Ingredients :
° 3/4 cup flour
° 2 tsp. ground cinnamon
° 1 tsp. baking powder
° 1/2 tsp. kosher salt
° 1/2 tsp. ground ginger
° 1/4 tsp. Nutmeg
° 1/8 tsp. ground carnation
° 3 large eggs
° 1/2 cup granulated sugar
° 2 tbsp. Vegetable oil
° 1 tsp. pure vanilla extract
° 3 medium carrots, grated
° 1 cup confectioners’ sugar
° 1 package (8 ounces) soft cream cheese
° 6 tablespoons. Soft salted butter
° 1 tsp. pure vanilla extract
° 3 cups of sweet sugar
° 1/2 teaspoon vanilla extract
° 10-11 tablespoons. milk
* Instructions :
Preheat oven 375°F & line a 15 x 10-inch jelly roll with parchment paper, leaving a little protrusion on each side. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk well.
In a large bowl, combine eggs with sugar and beat until mixed. Adding vegetable oil, vanilla extract also carrots and blend again until mixed. Pour the dry ingredients into a large bowl and stir until combined.
Stirring mixture To homogeneous. Cast blend to jelly pan & spread in an flat layer. Bake for 12 minutes, then remove the cake from the pan, using protrusions on the sides.
Placing cake on a wooden cutting board and wseetly rolling cake lengthwise. Transfer cake to a cooling rack also let it cooled totally . Combine confectioners” sugar, cream cheese, butter, & vanilla extract in a medium bowl also beat until smooth & creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small gap on all edges. Rolling cake and wrapping it tightly with plastic wrap. Fridge 1 hour before serve, and when ready to serving, combine glaze ingredients in a mixing bowl and whisk until sleek. Sprinkle over cake and cut it.
Enjoy !