HEALTHY CARROT CAKE ROLL

YOU’LL NEED:

3 Eggs
2/3 C. granulated sugar
2 Tbsp. vegetable oil
1 Tsp. vanilla extract
1/2 Tsp. salt
1 Tsp. baking powder
2 Tsp. cinnamon
3/4 C. flour
2 C. shredded carrots
Powdered sugar for dusting (about 3/4 cup)
6 Oz. cream cheese, room temperature
4 Tbsp. butter, room temperature
2 C. powdered sugar
1 Tsp. vanilla extract
Powdered sugar, for dusting
Make 30 Minute Potato Breakfast Bowls

HOW TO MAKE:

1-Preheat oven to 350°F. Spray a 10×15″ pan (I use Bakers Joy )
2-Combine together salt, baking powder, cinnamon, and flour. Set aside.
3-Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
4-Stir dry into wet ingredients just until blended. Stir in carrots.
5-Spread in prepared pan.
6-Batter will be in a very thin layer (you will need to use a or spatula to spread it to all the corners of the pan.
7-Bake for 9-11 minutes.
8-While the cake is baking, set a clean kitchen towel out on a large work surface.
9-Sprinkle liberally with powdered sugar .
10-As soon as you remove the cake from the oven, turn it over on the kitchen towel sprinkled with powdered sugar.
11-Remove foil gently.
12-Working at the short end, fold the edge of the towel over the cake.
13-Roll tightly, rolling up the cake in the towel.
14-Let cool completely while rolled, at least one hour.Make the frosting.
15-Beat the butter and cream cheese together until smooth.
16-Beat in powdered sugar and vanilla.
17-When cake is cool, carefully unroll the towel.
18-Spread the filling on the cake evenly, and re-roll tightly without the towel.

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