- February 19, 2023
Ingredients:
For the cake:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts (optional)
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions:
- Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large mixing bowl, beat eggs on high speed for 3-4 minutes or until thick and lemon-colored.
- Gradually add sugar and beat until mixture becomes light and fluffy.
- Beat in pumpkin and vanilla.
- In a separate mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Fold dry ingredients into pumpkin mixture until just combined.
- Fold in shredded carrots and walnuts (if using).
- Spread batter evenly into prepared pan and bake for 12-15 minutes or until cake springs back when lightly touched.
- While cake is baking, prepare the filling. In a large mixing bowl, beat cream cheese and butter together until smooth.
- Beat in vanilla extract.
- Gradually beat in powdered sugar until filling is smooth and creamy.
- When cake is done, immediately loosen the edges with a knife and invert onto a clean towel dusted with powdered sugar.
- Carefully remove parchment paper from cake and roll up cake with towel, starting at the short end.
- Let cake cool completely on a wire rack.
- Carefully unroll cake and spread cream cheese filling evenly over cake.
- Roll cake up tightly, using the towel to help guide the cake.
- Wrap in plastic wrap and refrigerate for at least 30 minutes before serving.
- Slice and serve chilled. Enjoy!
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