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Carrot Cake Roll with Cream Cheese Frosting

Delicious Carrot Cake Roll with Cream Cheese Frosting Bliss

This Carrot Cake Roll with Cream Cheese Frosting is a simple yet stunning dessert that impresses family and friends.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 pieces Eggs Substitutable with aquafaba for a vegan version.
  • 1 cup Sugar Blend of white and brown sugar; coconut sugar for lower-glycemic.
  • 1/3 cup Vegetable Oil Unsweetened applesauce can be a reduced-fat alternative.
  • 2 cups Carrots Finely grated; pre-shredded works fine.
  • 1 cup All-purpose Flour Use 1:1 flour blend for gluten-free.
  • 1 teaspoon Cinnamon Adjust according to your spice preference.
  • 1 teaspoon Nutmeg Adjust according to your spice preference.
  • 1 pinch Salt
  • 1 teaspoon Baking Powder
For the Frosting
  • 8 ounces Cream Cheese Plant-based cream cheese as a dairy-free substitute.
  • 2 tablespoons Butter Vegan butter or coconut oil is a good substitute.
  • 2 cups Powdered Sugar Try powdered erythritol for a low-sugar alternative.

Equipment

  • Jelly roll pan
  • mixing bowls
  • Electric mixer
  • Spatula
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.
  2. In a large mixing bowl, beat together 3 eggs and a blend of white and brown sugars for 3-5 minutes until light and fluffy. Incorporate 1/3 cup of vegetable oil and 2 cups of finely grated carrots.
  3. In a separate bowl, whisk 1 cup of all-purpose flour, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, a pinch of salt, and baking powder. Fold into the wet ingredients gently.
  4. Spread the batter evenly in the prepared pan and bake for 12-15 minutes until springy. Keep an eye on it to avoid overbaking.
  5. Dust a clean kitchen towel with powdered sugar, invert the warm cake onto the towel, and roll it up tightly. Let it cool completely.
  6. In a mixing bowl, combine 8 ounces of softened cream cheese and 2 tablespoons of softened butter. Beat until smooth, then add 2 cups of powdered sugar and mix until fluffy.
  7. Once the cake has cooled, unroll it from the towel and spread the frosting evenly over the cake. Carefully re-roll the cake.
  8. Slice the rolled cake into portions to serve, dust with extra powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Roll the cake while warm to prevent cracking; use room temperature cream cheese for a silky texture.

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