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Carrot Cake Roll with Cream Cheese Filling 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the shorter sides for straightforward removing.
  2. Mix Dry Elements: In a small bowl, whisk collectively the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Put aside.
  3. Beat Eggs and Sugar: In a big mixing bowl, beat the eggs and granulated sugar with an electrical mixer on excessive pace for about 5 minutes or till the combination is thick and pale in colour.
  4. Add Pumpkin and Carrots: Gently fold within the pumpkin puree adopted by the grated carrots. Progressively fold within the dry elements till simply mixed. If desired, fold within the chopped pecans.
  5. Bake: Unfold the batter evenly into the ready jelly roll pan. Bake within the preheated oven for about 12-Quarter-hour, or till the cake springs again when frivolously touched.
  6. Put together for Rolling: Whereas the cake is baking, lay out a clear kitchen towel and dirt it with powdered sugar. As soon as the cake is completed, instantly invert it onto the ready towel. Rigorously peel off the parchment paper and roll the cake, alongside with the towel, ranging from a shorter aspect. Let it cool fully on this rolled-up place.

For the Cream Cheese Filling:

  1. In a medium mixing bowl, beat the softened cream cheese and butter till easy and creamy.
  2. Add the powdered sugar and vanilla extract. Beat till effectively mixed.

Assemble:

  1. Rigorously unroll the cooled carrot cake roll.
  2. Unfold the cream cheese filling evenly over the unrolled cake.
  3. Roll the cake again up, this time with out the towel. You possibly can wrap it in plastic wrap and refrigerate for at the very least 1 hour to agency up.
  4. Slice, serve, and revel in!
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This Carrot Cake Roll is a pleasant dessert or deal with with the right stability of candy cream cheese filling and moist carrot cake.

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