Ingredients:
Sausage breakfast muffin ingredient bundles
Addition for  cake:
- Three-fourths cup of flour
- 2 teaspoons of cinnamon powder
- 1 teaspoon of baking powder°
- Media cucharadita de sal gruesa
- Media cucharadita. jengibre
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of ground clove
- 3 big eggs
- Half a cup of granulated sugar
- 2 tablespoons of vegetable oil
- 1 teaspoon of natural vanilla flavor
- Tres zanahorias medianas, ralladas.
- 1 cup powdered sugar
- One pack of soft cream cheese (8 ounces).
- 6 tablespoons of softened salted butter
- 1 teaspoon of natural vanilla flavor
For applying spray glaze:
- Three cups of sugar
- A small amount of vanilla extract
- 10 to 11 tablespoons of milk
Preparation:
- Heat the oven to 375°F and cover a 15″ x 10″ baking pan with parchment paper.
- In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
- Mix the ingredients well. In a big bowl, mix eggs with sugar and beat them together.
- Mix vegetable oil, vanilla extract, and grated carrot together until well combined. Put the dry ingredients in a big bowl and stir them together.
- Mix until there are no lumps. Pour the mixture into the baking dish and spread it out evenly. Bake the cake for 12 minutes.
- After that, take it out of the pan by using the edges.
- Put the cake on a big wooden cutting board and carefully roll it from end to end.
- Gently move the cake to a cooling rack and allow it to cool down completely.to prepare the filling,
- Mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl until smooth and creamy.
- Gently unwrap the cake and put the filling on top, making sure to leave a small space along the edges.
- Cover the cake with plastic wrap and put it in the refrigerator for one hour before serving.
- When you are ready to serve, mix the glaze ingredients in a bowl and whisk until they are smooth. Put on top of the cake and bake until it reduces.
- Sausage muffin baking tips
Enjoy
