Cream-Cheese filling Carrot-Cake Recipe

* Ingredients :

+ for cake:

° 3/4 cup flour

° 2 tsp. ground cinnamon

° 1 tsp. Powder Baking

° Half tsp. kosher salt

° Half a teaspoon. ginger

° 1/4 tsp. Nutmeg

° 1/8 tsp. ground carnation

° 3 large eggs

° Half  c sugar granulated

° 2 tbsp. oil Vegetable

° 1 tsp. pure vanilla extract

° Three medium carrots, grated

+ to fill in:

° 1 cup confectioners’ sugar

° One package (eight ounces) of soft cream cheese

° 6 tbsp. salted soft butter

° 1 tsp. pure vanilla extract

+ For spray glaze:

° Three cups of sweet sugar

° Half a teaspoon of vanilla extract

° 10-11 tbsp. milk

* Directions :

Preheat oven to 375°F and line a 15″ x 10″ jelly roll with parchment paper, leaving a few bumps on each side, and in a medium bowl, mix flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves together and mix well.

In a large bowl, combine eggs with sugar and beat until combined.

Add vegetable oil, vanilla extract and carrot and mix again until combined, put Place dry ingredients in a large bowl and mix well.  Stir until smooth.   Pour the mixture into the jelly pan and distribute in an even layer. Bake for 12 minutes, then remove the cake from the pan, using the bumps on the sides.

Place the cake on a large wooden cutting board and gently roll the cake lengthwise.

Carefully switch the cake to a cooling rack and let it cool assemble the filling,

Combine confectioners’ sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until clean and creamy.

Carefully unroll the cake and spread the filling over the cake, leaving a small slit on all edges.

Wrapping cake tightly with plastic wrap & refrigerate for an 1h before serve .When ready to serve, combine glaze ingredients in a mixing bowl and whisk until smooth. Sprinkle over cake and reduce.


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