**Carrot Cake Roll with Cheese Cream Frost Filling πŸ˜‹πŸ˜‹


+Carrot Cake Mix
°6 large eggs (room temperature)
°¼ cup cannoli oil
°¼ cup water (room temperature)
°½ cup unsalted sweetened cream butter
°3 cups powdered sugar
°½ package of cream cheese (soft)
°1-4 tablespoons heavy cream
°1 cup powdered sugar


Preheat oven 375 degrees. Spray a 10 x 15 x 1 inch jelly roll or with nonstick cooking spray.
Cut parchment paper to fit pan (extra to overlap all 4 sides of pan).
Add an additional layer of cooking spray to the parchment paper.
Add cake mix, oil and water to a large mixing bowl. Beat on low for 30 seconds.
With a rubber spatula, scrape down the sides and bottom of the mixing bowl.
Increase speed to medium for 1 minute.
Take out 2 cups of cake batter. Reserve for another recipe.
Pour batter onto prepared pan. Spread the batter evenly throughout the pan. Bake at 375 degrees for 13-15 minutes.
Insert a toothpick in the center of the cake to make sure the cake is cooked through.
Placing sheet of parchment paper on work surface. Pour the powdered sugar onto the parchment paper.
Once baked, remove from oven and quickly unmold the cake onto the prepared parchment paper. Quickly roll the cake in parchment paper.
Let cool on the counter for 2 hours.
Add dream cheese and butter to a mixing bowl. Use an electric mixer to cream the cream cheese and butter. Beat for 3-4 minutes.
Continue beating the mixer and add the powdered sugar, 1 cup at a time.
If the filling is too thick, add a tablespoon of milk at a time. (Do not dilute the filling too much)
Assemble the cake:
Gently unroll the cake, gently peel off the parchment paper.
Spread the filling on the cake.
Use an angled spatula to spread the filling over the cake. Make sure the filling covers all 4 corners of the cake.
Carefully roll up the cake. Placing cake on a platter, seam side-down.
Sprinkle powdered sugar on top of the cake. Place in the refrigerator until ready to serve.
Cover leftovers with plastic wrap and store in the refrigerator

Enjoy !