**Now that pumpkin season is over and I had a bag of carrots in my fridge I decided to make the carrot roll instead using my Nutra bullet the same way the pumpkin roll is made.
3/4 cup flour
3/4 cup purée carrots + add 1/4 cup shredded carrots
(I used my Nutra Bullet to purée the carrots with as less water as possible.)
1 tsp. Baking powder
3/4 Cup Sugar (you could go down to 1/2 cup sugar and add a some honey to replace, the carrots do add sweetness that the pumpkin puree from the pumpkin roll recipe does not).
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Cloves
***suggestions, add ground flax, ground chia seeds.
Preheat oven to 385 degrees
Pour mixture evenly out on a large cookie/baking sheet on top of pre-sprayed wax paper (like a non-stick cooking spray, I like the one that has flour in it).
Bake about 20-25 minutes depending on your oven and until toothpick comes out clean.
Cream Cheese Frosting
3/4 cup powdered sugar
1 8oz cream cheese
1 tsp vanilla
*Mix well and put aside, it shouldn't stay too cold, otherwise its harder to spread over the cake.
MAKING OF THE ROLL
As soon as the cake comes out of the oven, have ready, a clean dish towel that is spread out on a clean counter or on top of another clean dish towel on your counter. Have the towel sprinkled with powdered sugar so the cake will not stick to the towel.
As soon as the cake is out of the oven, take it and flip it upside down ontop of the dishtowel. Take the cookie sheet off and then proceed to peel the wax paper off of the cake.
Then, take the dishtowel, while the cake is still hot and start rolling the cake up in the dishtowel into a roll.
Put the roll inside your freezer or fridge for about 30 minutes until it sets (in the roll form and cools).
Then, take your roll out and unroll, spread your creamcheese mixture out evenly onto the roll and then roll back up again.
Cut into in 1/2, so you can keep one and give one away.