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Carrot Cake Roll with Cream Cheese Filling 

Elements:

For the Carrot Cake Roll:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon floor cinnamon
  • 1/2 teaspoon floor nutmeg
  • 1/4 teaspoon salt
  • 3 massive eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup chopped pecans (non-obligatory)

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Directions:

For the Carrot Cake Roll:

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