Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
500 ml (2 cups) carrots
250 ml (1 cup) pineapple chunks or crushed, drained
125 ml (1/2 cup) raisins
125 ml (1/2 cup) chopped nuts
For dry ingredients:
500 ml (2 cups) all-purpose flour
10 ml (2 teaspoons) baking powder
10 ml (2 teaspoons) cinnamon
7.5 ml (1 1/2 teaspoons) baking soda
5 ml (1 teaspoon) salt
For wet ingredients:
250 ml (1 cup) vegetable oil
500 ml (2 cups) sugar or brown sugar
4 eggs
For the frosting:
250 ml (1 cup) powdered sugar
80 ml (1/3 cup) margarine or butter
1/2 package (250 g) cream cheese (such as Philadelphia), softened
5 ml (1 teaspoon) vanilla
Preparation:
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 wet ingredients. Add the carrots, pineapple, raisins, and nuts.
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 frosting until smooth and creamy. Frost the cooled cake
Enjoy