Carrot Cake Roll
They're fun to roll and taste pretty decent straight from the oven, but if they cool off even just the slightest, they quickly become dry and pretty flavorless.
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 | Apple Dessert Recipes With Crescent Rolls3 eggs1 cup white sugar1 cup finely chopped cooked carrot1 (8 ounce) can crushed pineapple, drained1 cup all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder½ teaspoon salt1 (8 ounce) package cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract1 cup crushed walnuts (Optional)DirectionsPreheat 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 | Apple Dessert Recipes With Crescent Rollsprep:
20 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
10
Yield:
1 cake roll
TAG : Carrot Cake RollDessert Recipes, Fruit Dessert Recipes, Pineapple Dessert Recipes,
