Carrot Cake Mix
6 large Eggs (Room Temp)
¼ cup Cannoli Oil
¼ cup Water (Room Temp)
½ cup Unsalted Sweet Cream Butter
3 cup Powdered Sugar
½ Package of Cream Cheese (Soft)
1-4 tbsp Heavy Cream
1 cup Powdered Sugar
Preheat the oven to 375 degrees. Spray a 10 x 15 x 1-inch jelly roll or with nonstick cooking spray.
Cut parchment paper to fit the pan (extra to overlap the 4 sides of the pan).
Add an additional coat of cooking spray on top of the parchment paper.
Add the cake mix, oil, and water to a large mixing bowl. Beat on low for 30 seconds.
With a rubber spatula scrape the sides and bottom of the mixing bowl.
Increase the speed to medium for 1 minute.
Take out 2 cups of the cake batter. Set aside to use for another recipe.
Pour the batter onto the prepared pan. Evenly spread the batter throughout the pan. Bake at 375 degrees for 13-15 minutes.
Insert a toothpick in the center of the cake to make sure the cake is done.
Place a sheet of parchment paper on a countertop. Toss powdered sugar on the parchment paper.
Once baked, remove from the oven and promptly turn the cake out onto the prepared sheet of parchment paper. Quickly roll the cake in the parchment paper.
Set on the counter to cool for 2 hours.
Add the cream cheese and butter to a mixing bowl. Use an electric mixer to cream the cream cheese and butter. Beat for 3-4 minutes.
Keep beating the mixer and add in the powdered sugar, 1 cup at a time.
If the filling is too thick add a tablespoon of milk at a time. (Do not thin out the filling too much)
Assemble the cake:
Slowly unroll the cake, and carefully peel off the parchment paper.
Dump the filling onto the cake.
Use an offset spatula to spread the filling on the cake. Make sure that the filling covers all 4 corners of the cake.
Reroll the cake carefully. Place the cake on a platter, and seam down.
Sprinkle powdered sugar on top of the cake. Put in the refrigerator until serving.
Cover any leftovers with plastic wrap and keep them in the refrigerator.