Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
For the Carrot Cake:
3 large eggs
1 cup granulated sugar
2/3 cup pureed cooked carrots (cooled)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
For the Carrot Cake:
Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and sugar together until well combined and slightly thickened.
Stir in the pureed carrots and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes or until the cake is set and springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Roll the cake and towel together, starting from the narrow end. Allow it to cool completely while rolled.
For the Cream Cheese Frosting:
In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cooled, carefully unroll it.
Spread a layer of the cream cheese frosting evenly over the cake.
Gently re-roll the cake without the towel, starting from the narrow end.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1-2 hours to set.
Once chilled, slice and serve. Optionally, garnish with chopped nuts or a dusting of powdered sugar.