Now that spring has officially arrived, there’s no better time to breathe new life into your weekly meal routine. Best-selling cookbook author Cathy Yoder, EmpoweredCooks.com & FabulesslyFrugal.com CEO, is sharing her Carrot Cake Roll Recipe with us today. It will yield approximately 10 servings.

Carrot Cake Roll Recipe

Cake

3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots  about 2-3 medium carrots
1/4 cup powdered sugar for rolling

Filling

8 ounces cream cheese room temperature
1 tablespoon butter melted
1 teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350°F/175°C. Lightly grease the bottom of a 10 x 15-inch jelly roll pan. Cut parchment or foil to fit the bottom of the pan, then grease the paper or foil and the sides of the pan.

In a large bowl, beat the eggs at high speed for about 5 minutes. Then beat in the sugar, oil, and vanilla.
In a small or medium bowl, whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir the dry ingredients into the wet, just until blended. Then stir in the carrots. Spread batter evenly into the prepared pan. Bake for 9-11 minutes. Edges should be set and the center of the cake should spring back when you lightly press on it.

While the cake is baking, lay a clean kitchen towel out on a work surface. Sprinkle about 1/4 cup powdered sugar onto the towel covering an area about the size of the cake. As soon as you take the cake out of the oven, turn it out onto the prepared towel. Remove the pan and carefully peel off the foil or parchment.

On one of the short ends, fold the edge of the towel over the cake, then roll the cake and the towel up all the way. Let cool for at least 1 hour.

Once the cake is cooled, make the filling. Beat the cream cheese until smooth, then beat in the melted butter and vanilla. Slowly mix in the powdered sugar and beat until smooth.

Gently unroll the cake. Spread the filling evenly over the cake and carefully re-roll the cake tightly. You can use the towel to help keep your fingers from sticking to the cake.

Chill cake until filling is set, at least 30 minutes to 1 hour. Dust with powdered sugar, then slice and serve.

Ham is something my family really enjoys eating. Often times people only make a full size ham during the holiday season. However, I like to make several of them throughout the year. To keep it from drying out and to add a nice flavor to it…I make a 3 ingredient ham glaze. Yes, you’ll only need 3 ingredients to make this glaze!

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3 Ingredient Ham Glaze Recipe

1 1/2 cups brown sugar
1/3 cup pineapple juice (see variations below)
3 tbsp. Dijon mustard

In a saucepan combine all 3 of the above ingredients over low to medium heat. Stirring often. Simmer for 3-4 minutes to make sugar all of the brown sugar dissolves.

Bake the ham in the oven according to package directions. Remove from the oven during the last 20-30 minutes of baking time. Brush or pour the glaze all over the outside of the ham. Place it back into the oven to finish baking. Once done, remove from the oven and let sit for about 5 minutes before serving.

Variations: If you don’t have pineapple juice you can substitute with orange juice or cranberry juice which really amps up the flavor. I like to use cranberry juice if I’m making a ham for Christmas dinner.

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