Description
It’s carrot cake…rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
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
- ½ teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
- Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
- Mix flour
- cinnamon
- baking powder
- and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Allow to cool completely
- about 30 minutes.
- Beat cream cheese
- powdered sugar
- and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
- Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling
- pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 5 mins
Servings: 10