Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
Vegetables & Fruits:
- 500 ml (2 cups) grated carrots
- 250 ml (1 cup) pineapple chunks or crushed, drained
- 125 ml (1/2 cup) raisins
- 125 ml (1/2 cup) chopped walnuts
Dry Ingredients:
- 500 ml (2 cups) all-purpose flour
- 10 ml (2 tsp) baking powder
- 10 ml (2 tsp) ground cinnamon
- 7.5 ml (1 1/2 tsp) baking soda
- 5 ml (1 tsp) salt
Wet Ingredients:
- 250 ml (1 cup) vegetable oil
- 500 ml (2 cups) granulated sugar or brown sugar
- 4 eggs
For the Icing:
- 250 ml (1 cup) icing sugar
- 80 ml (1/3 cup) margarine or butter, softened
- 125 g (1/2 package of 250 g) cream cheese (e.g., Philadelphia), softened
- 5 ml (1 tsp) vanilla extract
Preparation:
Preheat the Oven:
Set your oven to 190°C (375°F).
Prepare the Dry Ingredients:
In a large bowl, combine all the dry ingredients: flour, baking powder, cinnamon, baking soda, and salt.
Mix the Wet Ingredients:
In another bowl, blend the vegetable oil with the sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, drained pineapple, raisins, and chopped walnuts.
Bake the Cake:
Pour the batter into a greased 33 cm x 23 cm (13 in x 9 in) baking pan. Bake at 190°C (375°F) for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for an additional 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Icing:
While the cake cools, blend the icing sugar, margarine or butter, softened cream cheese, and vanilla extract until the mixture is smooth and creamy.
Frost the Cake:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Enjoy this delightful carrot cake roll, a perfect blend of moist cake and rich, creamy frosting!
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