Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories383.3 kcal (19%)
Total Fat20.8 g (30%)
Carbs44.7 g (17%)
Sugars32.4 g (36%)
Protein6 g (12%)
Sodium372.1 mg (19%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tspground cinnamon
¼ tspnutmeg
0.75 CupAll-Purpose Flour
1 tspbaking powder
½ tspsalt
3eggs
large
1 tspginger
fresh grated
½ cupgranulated sugar
2 Tbspvegetable oil
1 tspvanilla extract
3carrots
medium, shredded
3 Tbspgolden raisins
2 Tbspwalnuts
chopped
Cream Cheese Filling
Instructions
Step 1
Preheat your oven to 375 degrees
Step 2
Add a sheet of parchment paper to a cookie sheet and grease it with some butter
Step 3
Combine flour, cinnamon, baking powder, salt, ginger and nutmeg in a medium bowl
Step 4
Whisk eggs and sugar together in a large bowl
Step 5
Add vegetable oil, vanilla, raisins, walnuts and shredded carrots to the egg mixture
Step 6
Add the dry ingredients into the wet and fold in
Step 7
Pour batter onto the prepared sheet and spread into an even layer
Step 8
Bake for 12 minutes
Step 9
Remove carefully from the oven and transfer the cake onto a clean tea towel using the parchment paper
Step 10
Remove the parchment paper layer and carefully roll the cake into a tight log with the tea towel
Step 11
Let cool completely
Step 12
For the frosting, whisk together softened cream cheese and softened butter until smooth
Step 13
Add in confectioners sugar and vanilla, whisking until combined
Step 14
Unroll the cake carefully, and spread the filling onto the cake making leaving about an in of space on all sides
Step 15
Re-roll the cake back into a log and wrap tightly with plastic wrap
Step 16
Allow the cake to chill in the fridge for at least an hour to a day before serving
Step 17
Remove cake when ready to serve, slice and enjoy!
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