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- Preheat oven to 350°F (175°C).
- Line a raised-edge cookie sheet with parchment paper and spray with nonstick spray.
- Generously sprinkle a clean kitchen towel with powdered sugar and set aside.
Step 2: Make the Cake
- Prepare the carrot cake batter according to package directions or your own recipe.
- Fold in the grated carrots.
- Pour batter evenly into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Roll the Cake
- Immediately turn the hot cake out onto the sugared towel.
- Carefully peel off the parchment paper.
- Fold the towel over the short ends, then gently roll the cake from one short end into a log.
- Let cool for 45–60 minutes.
Step 4: Make the Frosting
- In a bowl, beat cream cheese and butter with a hand mixer until smooth.
- Add vanilla extract.
- Gradually mix in powdered sugar, one cup at a time, until creamy and spreadable.
Step 5: Assemble & Chill
- Unroll the cooled cake gently.
- Spread frosting evenly over the surface.
- Re-roll the cake and place seam-side down on a serving plate.
- Refrigerate for at least 30 minutes before slicing.
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