Carrot Cake Roll with Cream Cheese Frosting Filling

 

 

 

 

 

 

 

 

 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 cinnamon
– 1/4 teaspoon salt
– 1 cup grated carrots
– 1/4 cup powdered sugar (for rolling)
– 1 cup powdered sugar (for filling)
– 8 ounces cream cheese, softened
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract (for filling)

 

 Instructions

1. Preheat oven to 350°F (175°C).
2. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
3. In a large bowl, whisk eggs and granulated sugar until thick.
4. Beat in vegetable oil and vanilla.
5. Sift together flour, baking powder, cinnamon, and salt.
6. Fold into the egg mixture along with the grated carrots.
7. Spread batter evenly in prepared pan.
8. Bake for 12-15 minutes or until the top springs back when touched.
9. Immediately turn out onto a clean kitchen towel dusted with powdered sugar.
10. Roll the cake up with the towel and let cool completely.
11. For the filling, beat together powdered sugar, cream cheese, butter, and vanilla until smooth.
12. Unroll the cake gently, spread the filling evenly, then re-roll without the towel.
13. Chill before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + chilling | Kcal: 320 kcal | Servings: 10 servings