Carrot Roll

Name: Carrot Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 3 eggs; 1 cup sugar; 3/4 cup shredded carrot; 1 teaspoon lemon juice; 3/4 cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon allspice; 1/2 teaspoon salt; 1 cup powdered sugar; 8 ounces cream cheese; 4 tablespoons butter; 1 1/2 teaspoons vanilla; 1/2 cup pecans

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Recipe by chef sassypants

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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READY IN: 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

3

eggs
1

cup sugar
³⁄₄

cup shredded carrot
1

teaspoon lemon juice
³⁄₄

cup flour
1

teaspoon baking powder
2

teaspoons cinnamon
¹⁄₂

teaspoon nutmeg
1

teaspoon allspice
¹⁄₂

teaspoon salt
Filling
1

cup powdered sugar
8

ounces cream cheese
4

tablespoons butter
1 ¹⁄₂

teaspoons vanilla
¹⁄₂

cup pecans

DIRECTIONS

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