Carrot Cake Roll
Serves
8
Prep Time
30 min
Cook time
15 min
Made with
Ingredients
3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cans (14.5 oz.) Libby’s Sliced Carrots (drained)
3 large eggs
2/3 cups sugar
2 teaspoons vanilla extract
FOR THE FROSTING:
1/2 cup butter (room temperature)
8 ounces cream cheese (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
orange and green food coloring (for decorating)
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper.
- In medium bowl, sift flour, salt, baking powder, cinnamon, ginger and nutmeg. Set aside.
- In stand mixer bowl, add carrots and mix on low to mash. Add eggs, sugar and vanilla; mix until smooth.
- Pour dry mixture into mixing bowl; mix until combined and batter forms.
- Transfer batter onto prepared baking sheet and spread with spatula. Bake 13-15 minutes. The cake is done when center springs back while lightly pressed.
- While cake bakes, prepare cream cheese frosting. Mix together butter and cream cheese in stand mixer bowl. Add powdered sugar and vanilla; beat until fluffy and smooth.
- Using two small bowls, add 1/4 cup buttercream frosting to each bowl. Color one green and the other orange with food coloring; transfer to two small piping bags (or ziplock bags) and cut tips for piping.
- To make cake roll: While cake is still warm (but not hot!), spread frosting evenly on top, leaving 1/2 inch unfrosted on each edge.
- Gently roll cake and dust with powdered sugar. Pipe little carrots to decorate. Cut into slices and enjoy!