Carrot Cake Roll with Cream Cheese

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°500 ml (2 c) carrots
°250 ml (1 cup) pineapple chunks or crushed, drained
°125 ml (1/2 cup) raisins
°125 ml (1/2 cup) chopped walnuts
+For the dry ingredients:
°500 ml (2 cups) all-purpose flour
°10 ml (2 tsp.) baking powder
°10 ml (2 tsp.) cinnamon
°7.5 ml (1 1/2 tsp) baking soda
°5 ml (1 tsp) salt
+For liquid ingredients:
°250 ml (1 cup) vegetable oil
°500 ml (2 cups) sugar or brown sugar
°4 eggs
+For the icing:
°250 ml (1 cup) icing sugar
°80 ml (1/3 cup) margarine or butter
°1/2 package 250 g cream cheese (Philadelphia type), softened
°5 ml (1 tsp) vanilla


Preheat the oven to 190°C (375°F).
In a bowl, combine the dry ingredients.
In another bowl, mix the oil with the sugar. incorporate the eggs one by one.
Add the dry ingredients to the liquid ingredients. Add carrots, pineapple, raisins and walnuts.
Pour the batter into a 33 cm x 23 cm (13 in x 9 in) pan.
Bake for 15 minutes.
Reduce the oven temperature to 180°C (350°F) and continue baking for 35 to 40 minutes.
Meanwhile, mix the ingredients for the icing until you obtain a homogeneous and creamy preparation. Frost the cooled cake.

Enjoy !

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