Carrot Cake Roll with Cream Cheese Filling

Carrot- Cake -Roll- with- Cream- Cheese- Filling



Carrot Cake Roll with Cream Cheese Filling



For the Cake:

3/4 cup flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 cup granulated sugar
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
3 medium carrots, shredded

For the Filling:

1 cup confectioners sugar
1 (8 oz.) package cream cheese, softened
6 tbsp. salted butter, softened
1 tsp. pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk







Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.

In a large bowl, combine eggs and sugar and whisk until combined.
Add vegetable oil, vanilla extract, and carrots and mix again until combined.

Pour the dry ingredients into the large bowl and fold to combine.
Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.

Lay cake on a large wood cutting board and gently roll the cake lengthwise.
Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.

Re roll the cake and wrap it tightly with plastic cling wrap.
Chill in the fridge for 1 hour before serving.
When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.

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Baked Skillet Apple Pie Biscuits

Baked- Skillet- Apple- Pie- Biscuits


Baked Skillet Apple Pie Biscuits




8 frozen buttermilk biscuits thawed or Easy Cream Biscuits
1 21 oz can premium apple pie filling
1/2 cup butter melted
1/2 cup light brown sugar
1 Tablespoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon nutmeg
1/4 cup  Walnut or pecan pieces “optional”



*can double if desired*
1/2 cup powdered sugar
2-3 Tablespoons cream or half & half





Preheat oven to 375
Melt butter, and brush up all sides of a 10 inch cast iron skillet

In a bowl, mix together brown sugar, cinnamon and nutmeg until blended
Dip each biscuit in butter and sprinkle all sides with cinnamon sugar mixture Arrange side by side in skillet
Cut apples in pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla Arrange over biscuits

Pour remaining butter over all and sprinkle remaining cinnamon/sugar on top

Bake for 30-35 minutes until golden and puffy

Mix together powdered sugar and cream until smooth
May double if desired
Drizzle on top
Serve immediately

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