Ingredients:
For the Carrot Cake Roll:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
For the Carrot Cake Roll: