𝗖𝗮𝗿𝗿𝗼𝘁 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹 𝘄𝗶𝘁𝗵 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴 𝗙𝗶𝗹𝗹𝗶𝗻𝗴 🤩🤩

 𝗖𝗮𝗿𝗿𝗼𝘁 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹 𝘄𝗶𝘁𝗵 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴 𝗙𝗶𝗹𝗹𝗶𝗻𝗴 🤩🤩

Old Fashioned Recipes 


𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲:

• 3/4 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup pureed cooked carrots (about 2 medium carrots)

• 1 tsp vanilla extract

• 1/2 cup chopped walnuts (optional)

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗳𝗶𝗹𝗹𝗶𝗻𝗴:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 tsp vanilla extract

• 2 cups powdered sugar


1. Preheat the oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a large bowl, beat the eggs and sugar together until light and fluffy.

4. Mix in the pureed carrots and vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.

6. Stir in the chopped walnuts, if using.

7. Pour the batter into the prepared jelly roll pan and spread it out evenly.

8. Bake for 13-15 minutes, or until the cake is set and springy to the touch.

9. While the cake is still warm, carefully roll it up (starting from the short end) in a clean kitchen towel.

10. Let the cake cool completely while still rolled up.

11. In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth.

12. Gradually beat in the powdered sugar until the frosting is thick and creamy.

13. Unroll the cooled cake and spread the cream cheese frosting over the top, leaving a 1/2-inch border around the edges.

14. Carefully roll the cake back up (without the towel) and place it on a serving platter.

15. Chill the cake in the refrigerator for at least 30 minutes before serving.

16. Enjoy your delicious Recipe 😍😍

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