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If you love pumpkin rolls in the fall, you’ve got to try a carrot cake roll for spring!

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The carrot cake is made from scratch using real carrots, baked until moist and springy, and filled with a decadent cream cheese frosting.

INGREDIENTS

Whisk together the dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Gradually combine both and mix.

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Fold or stir the shredded carrots into the cake batter.

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Then, scoop onto the prepared pan and spread evenly.

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Bake for 10-12 minutes or until the cakes springs back when touched and a toothpick inserted in the middle of the cake comes out clean.

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Swipe up for full recipe!

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thesoccermomblog.com

Carrot Cake Roll

If you love pumpkin rolls in the fall, you’ve got to try a carrot cake roll for spring!

The carrot cake is made from scratch using real carrots, baked until moist and springy, and filled with a decadent cream cheese frosting.

INGREDIENTS

– All-purpose flour – Baking powder – Salt – Ground cinnamon

Whisk together the dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Gradually combine both and mix.

1

Fold or stir the shredded carrots into the cake batter.

2

Then, scoop onto the prepared pan and spread evenly.

3

Bake for 10-12 minutes or until the cakes springs back when touched and a toothpick inserted in the middle of the cake comes out clean.

4

Swipe up for full recipe!

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