Rolled Carrot Cake with Cream Cheese Filling

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.

2. 2

   To make the cake: Beat the eggs and sugar in a mixing bowl until they are lighter in color; add the carrot and pineapple.

3. 3

   Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Pour in the egg mixture and mix until it comes together. Spread the batter on the prepared baking sheet.

4. 4

   Bake in the preheated oven for 15 minutes. Allow it to cool completely, about 30 minutes.

5. 5

   To make the filling: Beat the cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread the cream cheese filling evenly over the cooled cake. Sprinkle the walnuts on top of the filling.

6. 6

   Run a spatula under the cake to loosen it from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you go. Roll it up and refrigerate for 1 hour before cutting.

• Calories 373.06 kcal Moderate
• Protein 8.7 g Moderate
• Carbs 52.34 g Moderate
• Total Fat 15.31 g Moderate
• Saturated Fat 4.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 67.24 mg High
• Sodium 170.69 mg Moderate
• Fiber 2.63 g Low Source
• Sugar 37.61 g High
• Added Sugar 0.0 g Low Source
• Calcium 76.67 mg Low Source
• Iron 1.65 mg Low Source
• Potassium 83.36 mg Low Source
• Vitamin A 93.43 mcg_rae Moderate
• Vitamin C 2.66 mg Low Source
• Vitamin D 0.91 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten