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    You are in: Home / Recipes / Carrot Roll Recipe
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    Carrot Roll

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    chef sassypants's Note:

    My grandma always made pumpkin rolls for the holidays and i decided to play around with the recipe and came up with this. Everyone loved it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Beat eggs on high for 5 minutes.
    2. 2
      Gradually beat in sugar.
    3. 3
      Stir in carrots and lemon juice.
    4. 4
      Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.
    5. 5
      Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.
    6. 6
      Top with pecans bake at 375° for 15 minutes.
    7. 7
      Turn out onto towel sprinkled with powdered sugar.
    8. 8
      Roll cake and towel together.
    9. 9
      Let cool for about 15 minutes.
    10. 10
      Roll back out and spread filling over cake.
    11. 11
      Roll back up without the towel and sprinkle with powdered sugar.
    12. 12
      For the filling:.
    13. 13
      Beat cream cheese and butter until smooth.
    14. 14
      Add nuts and vanilla and continue mixing.
    15. 15
      Spread over cake and roll up.
    16. 16
      Wrap in waxed paper and foil.
    17. 17
      Freeze or chill until ready to serve.

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    Nutritional Facts for Carrot Roll

    Serving Size: 1 (102 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 345.6
     
    Calories from Fat 163
    47%
    Total Fat 18.1 g
    27%
    Saturated Fat 8.7 g
    43%
    Cholesterol 100.6 mg
    33%
    Sodium 279.7 mg
    11%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 1.3 g
    5%
    Sugars 32.6 g
    130%
    Protein 5.2 g
    10%

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