#SWEET #CARROT #CAKE #ROLL
Your family's favorite food and drink !
CARROT CAKE ROLL
This carrot cake roll is everything you love about a delicious carrot cake, all rolled up into one delicious dessert!
TOTAL TIME: 35 MINS PREP TIME: 22 MINS COOK TIME: 13 MINS
INGREDIENTS:
CARROT CAKE ROLL INGREDIENTS:
3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1/2 cup cane sugar (or granulated white sugar)
2 tablespoons avocado oil (or vegetable oil)
1 teaspoon vanilla extract, homemade or store-bought
2 cups shredded carrots (about 2-3 medium carrots)
1 batch cream cheese filling (see below)
1/4 cup powdered sugar for rolling
CREAM CHEESE FILLING INGREDIENTS:
1 cup powdered sugar, sifted
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
DIRECTIONS:
TO MAKE THE CARROT CAKE ROLL:
1.Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
2.Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
3...........................
4...........................
Get Full ==> Recipe
CARROT CAKE ROLL
This carrot cake roll is everything you love about a delicious carrot cake, all rolled up into one delicious dessert!
TOTAL TIME: 35 MINS PREP TIME: 22 MINS COOK TIME: 13 MINS
INGREDIENTS:
CARROT CAKE ROLL INGREDIENTS:
3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1/2 cup cane sugar (or granulated white sugar)
2 tablespoons avocado oil (or vegetable oil)
1 teaspoon vanilla extract, homemade or store-bought
2 cups shredded carrots (about 2-3 medium carrots)
1 batch cream cheese filling (see below)
1/4 cup powdered sugar for rolling
CREAM CHEESE FILLING INGREDIENTS:
1 cup powdered sugar, sifted
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
DIRECTIONS:
TO MAKE THE CARROT CAKE ROLL:
1.Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
2.Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
3...........................
4...........................
Get Full ==> Recipe
