Steps to Prepare 10 Inch Carrot Cake Price

Carrot Cake Roll

Simply add all the batter to the rectangular pan and bake.

Recipe Summary Carrot Cake Roll

It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.

Ingredients | 10 Inch Carrot Cake Price

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)

Directions

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.

You can roll this cake from end to end, yielding a shorter, thick roll. Or from side to side, yielding a longer, thin roll.

Info | 10 Inch Carrot Cake Price

prep: 20 mins cook: 15 mins additional: 1 hr 30 mins total: 2 hrs 5 mins Servings: 10 Yield: 1 cake roll

TAG : Carrot Cake Roll

Desserts, Fruit Dessert Recipes, Pineapple Dessert Recipes,