Chocolate Carrot Cake Roll - cooking recipe

Ingredients

For carrot pattern
1 egg
2 tablespoons sugar
3 tablespoons flour
1 teaspoon milk
green food coloring
orange food coloring
For chocolate or carrot cake batter
2 eggs
1/4 cup sugar
1/3 cup flour
2 teaspoons milk
2 tablespoons cocoa powder
1/4 teaspoon cinnamon
2 tablespoons shredded carrots
For cream cheese filling
8 ounces cream cheese
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla

Preparation

To make carrot pattern, combine an egg, sugar, flour and milk.
Separate the mixture into two bowls (equal portions).
In one bowl, add green food coloring and mix.
In the other bowl, add orange food coloring and mix.
On a parchment paper-lined baking sheet, trace or draw small carrot.
patterns.
Pipe the orange icing over the main carrot pattern.
Place in oven; 350F for 2 minutes; let it cool.
Pipe the green icing over the carrot top pattern.
Place in oven; 350F for 2 minutes; let it cool.
To make chocolate cake, add 2 eggs and sugar then whip.
Add flour, cocoa powder, cinnamon, and shredded carrot then mix well.
Spread the chocolate cake batter evenly over the piped carrot pattern.
Bake at 350F for 13-15 minutes.
To make cream cheese filing, add cream cheese, butter, and confectioners sugar; mix well using an electric hand mixer.
To make roll, flip over the chocolate/carrot pattern after it's cooled down.
Carefully peel off the parchment paper (revealing the carrots baked into the.
chocolate) then flip over and evenly spread the cream cheese filling.
Using a clean piece of parchment paper (like a bamboo roller to make a.
sushi roll), cover the cake with the parchment and roll and carefully tighten.
Remove the parchment, cut into slices and serve.