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Ingredients
| eggs: 3 |
| granulated sugar: 1 cup |
| carrots (grated): 3/4 cup |
| lemon juice: 1 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
| ground cinnamon: 2 tsp |
| whole nutmeg: 1/2 tsp |
| allspice: 1 tsp |
| salt: 1/2 tsp |
| powdered sugar (unsifted): 1 cup |
| cream cheese: 8 oz |
| salted butter: 4 Tbl |
| vanilla extract: 1 1/2 tsp |
| pecans: 1/2 cup |
Carrot Roll
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Beat eggs on high for 5 minutes.
- Gradually beat in sugar.
- Stir in carrots and lemon juice.
- Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.
- Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.
- Top with pecans bake at 375° for 15 minutes.
- Turn out onto towel sprinkled with powdered sugar.
- Roll cake and towel together.
- Let cool for about 15 minutes.
- Roll back out and spread filling over cake.
- Roll back up without the towel and sprinkle with powdered sugar.
- For the filling:.
- Beat cream cheese and butter until smooth.
- Add nuts and vanilla and continue mixing.
- Spread over cake and roll up.
- Wrap in waxed paper and foil.
- Freeze or chill until ready to serve.