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“My grandma always made pumpkin rolls for the holidays and i decided to play around with the recipe and came up with this. Everyone loved it.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs on high for 5 minutes.
  2. Gradually beat in sugar.
  3. Stir in carrots and lemon juice.
  4. Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.
  5. Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.
  6. Top with pecans bake at 375° for 15 minutes.
  7. Turn out onto towel sprinkled with powdered sugar.
  8. Roll cake and towel together.
  9. Let cool for about 15 minutes.
  10. Roll back out and spread filling over cake.
  11. Roll back up without the towel and sprinkle with powdered sugar.
  12. For the filling:.
  13. Beat cream cheese and butter until smooth.
  14. Add nuts and vanilla and continue mixing.
  15. Spread over cake and roll up.
  16. Wrap in waxed paper and foil.
  17. Freeze or chill until ready to serve.

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