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Carrot Cake Day




February 3rd is Carrot Cake Day! And what better way to celebrate than by indulging in a delightful Carrot Cake Roll. I was recently shared with this mouthwatering recipe and know that Annie the porcupine would approve. Thank you crazycrust.com for this one!


FOR THE CAKE:

·        3 eggs

·        2/3 C granulated sugar

·        1 t vanilla extract

·        1/2 t salt

·        1 t baking powder

·        1 t ginger

·        1/4 nutmeg

·        2 t cinnamon

·        3/4 C flour

·        2 Cups shredded carrots 

·        Powdered sugar to aid in rolling


FOR THE FILLING:

·        6 ounces cream cheese room temperature

·        4 T butter room temperature

·        2 C powdered sugar

·        1 t vanilla extract

·        Powdered sugar for dusting


Instructions


·        Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray

·        Beat eggs at high speed until frothy and dark yellow. Beat in sugar and vanilla extract.

·        Whisk in salt, baking powder, ginger, nutmeg, cinnamon, and flour.

·        Stir in carrots.

·        Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes or until cooked through

·         While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

·        Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

·        While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

·        When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve.


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