*Ingredients
° 4 cups chopped baby carrots
° 1 teaspoon of white sugar
° 1½ cups all-purpose flour
° 4 teaspoons ground cinnamon
° 2 teaspoons of yeast
°1 teaspoon of salt
° 6 medium eggs (white)
° 2 cups white sugar
° 2 teaspoons vanilla extract
° 1 cup chopped walnuts
° ¼ cup icing sugar, or as needed
° 1 package (8 ounces) cream cheese, softened
° ½ cup butter, softened
° ⅓ cup caramel topping
° ½ teaspoon vanilla extract
° 1½ cups icing sugar
*Step by step
Combine carrots and 1 tsp sugar in saucepan; add water to cover. Cover pot, bring to a boil over medium-high heat and cook until fork tender, 3 to 4 minutes. Drain the carrots, mash them with a fork and let them cool.
Preheat oven 375 degrees F (190 degrees C). Grease two 10 x 15 inch pans and line with parchment paper. Lightly grease parchment paper and sprinkle with flour.
Combine flour, cinnamon, baking powder and salt in a medium bowl.
Beat the eggs in a large bowl with an electric mixer on high speed for 5-7 minutes. Beat in 2 cups white sugar until thick. Add the carrot puree and vanilla extract. Stir in flour mixture. Spread batter into prepared pans and sprinkle with nuts.
Bake in preheated oven until top springs back to the touch, 10 to 12 minutes.
While the cakes bake, dust 2 linen napkins with icing sugar.
Remove the cakes from the oven and let cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully invert each cake onto the sugar-dusted napkins. Remove parchment paper and roll cakes in towels to cool.
Meanwhile, combine cream cheese, butter, caramel topping and vanilla extract for frosting in large bowl; beat with an electric mixer until smooth and creamy. Gradually stir in icing sugar until fluffy.
Carefully unroll cakes and spread filling 1 inch from edges. Roll up cakes, cover and refrigerate until ready to serve.
Enjoy !
