Quick Pumpkin Carrot Roll Cake Ready in 15 Minutes

Effortless 15-Minute Pumpkin Carrot Roll Cake for Your Tea Time

@yaseminchef has shared a delightful recipe for a soft and delicious pumpkin and carrot filled roll cake that bakes in just 15 minutes, perfect for tea time, entertaining guests, or satisfying sweet cravings.

This recipe is an ideal addition to any occasion, bringing a unique and comforting flavor profile to your table.

Pumpkin Carrot Filling Ingredients:

• 2 slices pumpkin (approx. 200 grams, grated)
• 2 medium carrots (grated)
• 3 tablespoons butter
• 1 cup granulated sugar
• 1 tea glass of walnuts (chopped)
• 1 teaspoon (leveled) cinnamon

Cake Ingredients:

• 3 eggs
• 1 cup granulated sugar
• 1 tea glass of milk
• 1 packet baking powder
• 1 packet vanilla
• 1.5 cups flour

Preparation:

1. Sauté the grated pumpkin and carrots with butter for 2-3 minutes.
2. Add granulated sugar, cinnamon, and walnuts. Continue to cook until the pumpkin and carrots are soft.
3. Let the cooked filling cool to room temperature.
4. For the cake, whisk eggs and sugar for 3 minutes.
5. Add milk, flour, baking powder, and vanilla. Whisk until all ingredients are combined.
6. Preheat oven to 180 degrees Celsius (350°F) and line a baking sheet with parchment paper.
7. Spread the cooled pumpkin and carrot filling evenly onto the prepared baking sheet.
8. Pour the cake batter evenly over the filling.
9. Bake in the middle rack of the oven for approximately 15 minutes.
10. Remove the cake from the oven, invert it onto another piece of parchment paper, and carefully peel off the parchment paper stuck to the filling.
11. Roll the cake up, with the pumpkin and carrot filling on the inside. Let it cool at room temperature.
12. Once cooled, sprinkle with powdered sugar and walnuts, then slice and serve. Enjoy!

This quick and easy roll cake is sure to be a hit!