Carrot Cake Roll

Carrot Cake Roll

Ingredients:

• 3 eggs
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups grated carrots
• 1 cup cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. In a large bowl, whisk together eggs, granulated sugar, oil, and vanilla until smooth.
3. In another bowl, combine flour, baking powder, cinnamon, and salt. Gradually add to the egg mixture, mixing until just blended. Stir in grated carrots.
4. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the top springs back when touched.
5. Immediately loosen and turn cake onto a clean towel dusted with powdered sugar. Roll up cake and towel together, starting from one short end. Cool on a wire rack.
6. Unroll cake, remove towel, spread cream cheese filling evenly over cake, and reroll. Chill before serving.

• Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
• Kcal: 320 kcal per serving | Servings: 8 servings