Carrot rolls with cream cheese filling
Ingredients:
For the carrot roll:
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 1/2 cups grated carrots with sugar (about 2 medium carrots)
• 1/2 cup chopped Pecans (optional)
For cream cheese topping:
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
Instructions:
For the rolled carrot cake:
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