Carrot Cake Roll is light and fluffy with a thick cream cheese filling, perfect for any occasion, but especially for Easter.
Step 1
START BY MIXING THE DRY INGREDIENTS IN A LARGE BOWL. THIS INCLUDES THE FLOUR, BAKING POWDER, SALT, CINNAMON, GINGER AND NUTMEG.
Step 2
AFTER THAT, WHISK THE WET INGREDIENTS, INCLUDING THE WHITE AND BROWN SUGAR WITH THE EGGS AND CANOLA OIL. THE MIXTURE SHOULD BE LIGHT AND FLUFFY. ALSO, YOU CAN USE COCONUT OIL INSTEAD OF CANOLA.
Step 3
COMBINE THE WET INGREDIENTS AND THE DRY INGREDIENTS. ALSO, ADD THE VANILLA EXTRACT! IT IS VERY IMPORTANT NOT TO OVERMIX THE BATTER. SCRAPE THE SIDES AND BOTTOM OF THE BOWL TO MAKE SURE THE MIXTURE IS SMOOTH AND THE INGREDIENTS WELL COMBINED.
Step 4
FINALLY, STIR IN THE CARROTS AND WALNUTS. IN ADDITION, YOU CAN ADD SOME SHREDDED COCONUT, CHOPPED PINEAPPLE BITES, OR SOME CANDIED CHOPPED GINGER. AFTER THAT, ADD THE MIXTURE TO THE PAN, SPREAD IT EVENLY AND BAKE IT IN THE PREHEATED OVEN.
Step 5
AFTER COOLING THE CAKE, MAKE THE FROSTING. THE FROSTING IS MADE WITH CREAM CHEESE, UNSALTED BUTTER, POWDERED SUGAR AND VANILLA EXTRACT. UNROLL THE COOLED CAKE AND ADD THE CREAM CHEESE FROSTING AND THEE RAISINS IF USING. ALSO, YOU CAN ADD SOME MINI CHOCOLATE CHIPS.
Step 6
IN THE END CHILL THE CARROT CAKE ROLL FOR A FEW HOURS BEFORE SERVING. WHEN READY TO SERVE IT, DUST IT WITH POWDERED SUGAR. ANOTHER OPTION IS TO FROST IT WITH CREAM CHEESE FROSTING.