Carrot Cake Roll with Cream Cheese Frosting Filling



500 ml (2 c) carrots

250 ml (1 cup) pineapple chunks or crushed, drained

125 ml (1/2 cup) raisins

125 ml (1/2 cup) chopped walnuts

For the dry ingredients:

500 ml (2 cups) all-purpose flour

10 ml (2 tsp.) baking powder

10 ml (2 tsp.) cinnamon

7.5 ml (1 1/2 tsp) baking soda

5 ml (1 tsp) salt

For liquid ingredients:

250 ml (1 cup) vegetable oil

500 ml (2 cups) sugar or brown sugar

4 eggs

For the icing:

250 ml (1 cup) icing sugar

80 ml (1/3 cup) margarine or butter

1/2 package 250 g cream cheese (Philadelphia type), softened

5 ml (1 tsp) vanilla



Preheat the oven to 190°C (375°F). In a bowl, combine the dry ingredients.

In another bowl, mix the oil with the sugar. incorporate the eggs one by one. Add the dry ingredients to the liquid ingredients. Add carrots, pineapple, raisins and walnuts.

Pour the batter into a 33 cm x 23 cm (13 in x 9 in) pan. Bake for 15 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for 35 to 40 minutes.

Meanwhile, mix the ingredients for the icing until you obtain a homogeneous and creamy preparation. Frost the co

oled cake. Enjoy !

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