CARROT CAKE ROLL

Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 to 14 Slices

This Carrot Cake Roll is insanely delicious! The frosting is my favorite! It’s kind of like a surprise in each bite that you will surely love! Try this recipe now. You are so in for a treat!

INGREDIENTS :

Carrot Cake:

• 1/8 teaspoon ground cloves
• 3 large Eggs
• 3/4 c all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 c shredded carrots (loosely packed into measuring c)
• 1/2 teaspoon ground ginger
• 3/4 c granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons oil (canola/vegetable)

The BEST Cream Cheese Frosting:

• 8 tablespoons (1/2 c or 1 stick) butter, room temperature
• 8 ounces cream cheese, cold
• 1 teaspoon vanilla extract
• 1 c powdered sugar

DIRECTIONS :

For the Cake:

1. Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
2. Line the inside of a 10-15-inch jelly roll with parchment paper.
3. In a large mixing bowl, cloves, ginger, baking soda, flour, cinnamon, baking powder, nutmeg, and salt. Whisk everything until well incorporated.
4. Crack the eggs into a mixing bowl and whisk until smooth. Add the vanilla, sugar, and oil. Beat until well blended.
5. Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well incorporated. Stir in the carrots.
6. Transfer the batter to the greased pan and spread it evenly.
7. Place the pan in the preheated oven and bake for about 10 to 13 minutes or until a toothpick comes out clean after inserting it in the middle.
8. Remove the cake from the oven and roll it right away. Let it cool for at least 10 minutes at room temperature.

For the Frosting:

1. In a large mixing bowl, add the cream cheese and beat.
2. Gradually add the butter and beat every addition until well blended. Stir in vanilla and powdered sugar.
3. Unroll the cake and let it rest for a few minutes.
4. Add the frosting over the cake and spread it evenly. Roll it up again and wrap it in plastic. Refrigerate for at least an hour.
5. Remove the cake from the oven and slice it into even servings.
6. Serve and enjoy!

Note:

• Refrigerate leftovers.

Nutrition Facts:

Amount Per Serving: Calories: 228 | Total Fat: 10g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 260mg | Carbohydrates: 31g | Fiber: 1g | Sugar: 23g | Protein: 4g