Easter is one only week away. (eeekkk) I've got to do lots of grocery shopping to do this week, some house cleaning, some cooking and some baking but one thing that I've already marked off of my Easter "to-do" list is dessert for Easter dinner. I've got some cute Easter cookies tucked away in my freezer AND this carrot cake roll.
If you're a fan of the infamous pumpkin roll that is popular at Thanksgiving and Christmas time, then you are in for a treat. This yummy dessert is now making a Springtime appearance! A moist and delicious carrot cake rolled around a sweet ad creamy filling makes this an almost irresistible dessert.
Not to worry if you don't have yours already made and put in the freezer for your Easter dinner - there is still time. You can make a carrot cake roll this week and impress all of your Easter dinner guests. It's not hard to make and it makes a nice addition to any springtime dessert menu.
Carrot Cake Roll
For the Cake:
Beat eggs on high speed for 5 minutes or until thickened.
Beat in sugar, oil and vanilla.
Combine dry ingredients. Fold into egg mixture with a rubber scraper.
Fold in carrots.
Combine filling ingredients in mixer until smooth.
Carefully unroll cake and spread filling over cake.
Wrap in plastic wrap and place in the freezer until firm. Slice while frozen.
Even frozen, this roll never gets completely firm. It defrosts almost immediately so I will take mine out just before I serve it so that the creamy filling is still nice and cool and the cake will still be soft.
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