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- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For Dusting:
- Powdered sugar
Instructions:
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving some overhang on the short sides to assist with rolling.
- Step 2: Prepare the Carrot Cake Batter
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
- In another bowl, beat the eggs and granulated sugar together until they are thick and pale in color, about 2-3 minutes.
- Add the canned pureed carrots (or finely grated fresh carrots) and vanilla extract to the egg mixture. Mix until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be gentle and avoid overmixing.
- Step 3: Bake the Carrot Cake
- Pour the carrot cake batter into the prepared jelly roll pan, spreading it evenly.
- Bake in the preheated oven for approximately 12-15 minutes, or until the cake is set and springs back when touched lightly.
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