CARROT ROLL WITH CREAM CHEESE AND CREAM FILLING
Ingredients:
• 500 ml (2 c) carrots
• 250 ml (1 cup) pineapple, cut into pieces or mashed and drained
• 125 ml (1/2 cup) raisins
• 125 ml (1/2 cup) chopped walnuts
For the dry ingredients:
• 500 ml (2 cups) all-purpose flour
• 10 ml (2 tsp) baking powder
• 10 ml (2 tsp) cinnamon
• 7.5 ml (1 1/2 teaspoons) Baking powder
• 5 ml (1 teaspoon) Salt
For liquid ingredients:
• 250 ml (1 cup) Vegetable oil
• 500 ml (2 cups) Sugar or panela
• 4 eggs
For the glaze :
• 250 ml (1 cup) powdered sugar
• 80 ml (1/3 cup) margarine or butter
• 1/2 pack of 250 g cream cheese (Philadelphia type), soft
• 5 ml (1 teaspoon) vanilla
Preparation:
Preheat the oven to 190°C (375°F). Mix the dry ingredients in a bowl.In another bowl, mix the oil with the sugar. Add the eggs one at a time. Add the dry ingredients to the liquid ingredients. Add carrots, pineapple, raisins and walnuts.
Pour the batter into a 33 x 23 cm (13 x 9 inch) pan.Bake for 15 minutes. Reduce oven temperature to 180°C (350°F) and continue baking for 35 to 40 minutes.
Meanwhile, mix the ingredients for the glaze until a homogeneous and creamy mixture is formed. Frost the cooled cake. Enjoy !