Carrot Cake Roll with Cream Cheese Frosting

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 cooled cake. Enjoy

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