Carrot Cake Roll

Made with pineapple and a sweet cream cheese filling, this carrot cake roll is great for impressing guests, and it's easy to transport.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 371 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 3 eggs
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup powdered sugar
• 1 cup finely chopped cooked carrot
• 1 cup crushed walnuts (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.

Step 2

Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.

Step 3

Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.

Step 4

Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.

Step 5

Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.

Step 6

Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.