Cakes
Easter’s Carrot Cake Roll Recipe
Servings |
MetricUS Imperial
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Ingredients
For the cake
- 3 eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon Salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 cup flour
- 2 cups shredded carrots about 2 medium carrots
- Powdered sugar to dust
For the filling
- 6 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- powdered sugar for dusting (about 1/4 cup)
Ingredients
For the cake
For the filling
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Instructions
- Preheat oven to 350°F. Line a 10x15" pan with foil and spray with cooking spray.
- Combine together salt, baking powder, cinnamon, and flour. Set aside.
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
- Stir dry into wet ingredients just until blended. Stir in carrots.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan.
- Bake for 9-11 minutes.
- While the cake is baking, set a clean kitchen towel out on a large work surface.
- Sprinkle liberally with powdered sugar .
- As soon as you remove the cake from the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil gently.
- Working at the short end, fold the edge of the towel over the cake.
- Roll tightly, rolling up the cake in the towel.
- Let cool completely while rolled, at least one hour.
- Make the frosting.
- Beat the butter and cream cheese together until smooth.
- Beat in powdered sugar and vanilla.
- When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly without the towel.
- Chill until it firms up a bit.
- Dust with powdered sugar,then slice and serve.