Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

2 cups flour

2 cups sugar

2 tea cinnamon

1 tea. salt

4 eggs

1 ½ cup oil

1 tea. vanilla

3 cups carrots, grated

Walnuts, chopped (optional)

Mix in the following order: carrots, grated finely, sugar, flour, and all spices, oil, eggs, nuts, and mix until sugar is dissolved. Don’t over mix. 

Bake on a cookie sheet - large, sometimes called jelly roll pan, not 9 x13” size.

Grease and line pan with waxed paper. Bake at 350˚ for 20 to 30 minutes. Turn over onto a powdered sugar covered towel. Carefully remove paper. Let cool and frost with cream cheese frosting and freeze. 

Cream Cheese Frosting:

3 cups powdered sugar

1 cup butter

1 pinch of salt

8 oz. cream cheese

1 tea. vanilla

Gradually add powdered sugar and beat until light and fluffy.