Carrot cake roll with a yummy caramel-cream cheese filling.
Ingredients
Filling
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1/3 cup caramel topping
- ½ teaspoon vanilla extract
- 1 ½ cups confectioners' sugar
Cake
- 4 cups chopped baby carrots
- 1 teaspoon white sugar
- 1 ½ cups all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- ¼ cup confectioners' sugar, or as needed
Directions
Step 1
Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Grease two 10×15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
Step 3
Combine flour, cinnamon, baking powder, and salt in a medium bowl.
Step 4
Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
Step 5
Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
Step 6
While cakes are baking, dust 2 linen towels with confectioners' sugar.
Step 7
Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
Step 8
Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
Step 9
Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.
Cook’s Note:
I find if I freeze the cake until serving it cuts much more neatly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 265 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat5g | 26% |
Cholesterol61mg | 20% |
Sodium241mg | 10% |
Total Carbohydrate38g | 14% |
Dietary Fiber1g | 5% |
Total Sugars27g | |
Protein4g | |
Vitamin C1mg | 4% |
Calcium57mg | 4% |
Iron1mg | 6% |
Potassium117mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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