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Carrot Cake Roll
Carrot Cake Roll
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
125 minutes
Impress guests with this easy-to-transport pineapple carrot cake roll with sweet cream cheese filling.
Ingredients:
  • 3 eggs
  • 1 cup white sugar
  • 1 cup finely chopped cooked carrot
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line a rimmed cookie sheet or jelly roll pan with parchment paper for easy cleanup and perfect baking results.
  • In a mixing bowl, whisk together eggs and sugar, then gently fold in carrots and pineapple.
  • Combine flour, cinnamon, baking powder, and salt in a separate bowl. Add the egg mixture and stir until fully combined. Spread the batter onto the prepared baking sheet.
  • Place in the preheated oven and bake for 15 minutes. Let it cool down fully for about 30 minutes.
  • Combine cream cheese, powdered sugar, and vanilla extract in a bowl, beating until smooth. Evenly spread the creamy mixture over the cooled cake, then sprinkle walnuts on top.
  • Use a spatula to gently loosen the cake from the parchment paper. Starting from one end, carefully roll the cake while pulling the paper away. Refrigerate the rolled cake for 1 hour before slicing.

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