Quite frankly, with the cost of groceries these days, I just decided to get a box mix to make this cake, and I'm glad I did! Major fail! LOL, we discovered that our kitchen floor has sagged under the counter and stove, so the oven is not level. It doesn't make a big difference for the most part, but for a thin sheet cake to roll and not crack, the thickness has to be consistent. You can see the sliced roll is thick in spots and thin in others. BUT it tastes amazing!
Carrot Cake mix (follow mix instructions)
Preheat oven to 350 degrees F. Cook cake in a parchment lined sheet pan. Bake for about 15-20 minutes.
Cream Cheese Icing:
8oz Cream Cheese, softened16 oz Powdered sugar
Mix cream cheese and sugar until creamy. Add vanilla and mix.
For roll:
Damp kitchen towel
Parchment paper
Sugar
Place damp towel on counter. top with a sheet of parchment paper. Sprinkle with sugar so the warm cake doesn't stick. Invert cake onto parchment and towel. Remove top parchment paper. The take the end of the towel and start rolling the cake end to end. tuck the end of the towel in and set aside to cool to room temperature.
When the cake is at room temperature, unroll and ice the cake. Roll and sprinkle with powdered sugar.
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