CARROT CAKE ROLLS

Carrot Cake Rolls image

Need an extra-special dessert for your spring party? These Carrot Cake Rolls are a stunning addition to any dessert table. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, cinnamon, nutmeg and shredded carrots are added in before baking for the perfect carrot cake base. What we really can't get enough of, though, is the from-scratch sweet cream cheese filling, that adds an extra layer of sweetness both inside and out! This recipe makes two cake rolls, so it's perfectly portioned for entertaining guests.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 12

Ingredients

7 eggs
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup water
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely shredded peeled carrots (2 medium)
2/3 cup powdered sugar
2 packages (8 oz each) cream cheese, softened
2 cups powdered sugar
1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
1/4 cup chopped pecans

Steps:

Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 35 g, TransFat 0 g