🥕🧁Carrot Cake Roll


For the Cake:
3/4 cup all purpose flour
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking powder
3 eggs
2 tsp vanilla extract
2/3 cup sugar
2 cans 14.5 oz Libby’s Sliced Carrots, drained

For the frosting:
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1 tsp vanilla extract
2 cups powdered sugar


Preheat oven to 375°F and line a sheet pan with parchment paper. Sift flour, salt, spices and baking powder into medium bowl and set aside. Combine eggs, vanilla, and granulated sugar in mixer bowl until smooth. Add carrots to mixer and stir until incorporated. Pour dry mixture into the wet, then fold until combined. Transfer batter onto prepared baking pan and spread out evenly using a spatula. Bake for 13-15 mins. While the cake is baking, prepare frosting by creaming the butter and cream cheese together in a stand mixer bowl. Add vanilla and powdered sugar, then beat until fluffy and smooth. Reserve 1/4 cup frosting for the buttercream carrots. After cake has cooled for at least 1 hour, spread frosting on top, leaving about half an inch unfrosted on each side. Divide the reserved buttercream into two batches, color one green and the other orange, then transfer to piping bags and snip the tips off. Gently roll cake up and dust with powder sugar. Pipe little carrots for decoration. Cut into slices and enjoy!

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