Carrot Cake Roll with Cream Cheese Frosting Filling:
Ingredients:
For the cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pureed cooked carrots (about 2 medium carrots)
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
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For the filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar
Instructions:
Preheat the oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the eggs and sugar together until light and fluffy.
Mix in the pureed carrots and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Stir in the chopped walnuts, if using.
