I’m embarrassed by how much I love this dish, but it’s too good not to share

The Carrot Cake Roll, a delightful twist on the classic carrot cake, offers a more intricate presentation and a fun way to enjoy this beloved dessert. The concept of cake rolls can be traced back to the Victorian era, and incorporating carrots has been popular since medieval times when sweeteners were scarce and carrots provided necessary sweetness. This dish is perfect for those looking to impress at a gathering or just to add a little flare to their baking repertoire.
This carrot cake roll is perfectly paired with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a more festive touch, serve it with warm spiced cider or a cup of strong black coffee to complement the rich spices in the cake.

3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely grated carrots
1 cup powdered sugar, plus more for dusting
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract

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