Carrot Cake with Spinach Filling

Preheat the oven to 400°F (200°C)

Grease a 9x13-inch baking dish with butter, line it with parchment paper, and grease the paper

Set aside

Prepare the cake: in a large bowl, combine all the ingredients until you get a consistent mixture

Spread it evenly in the prepared baking dish using a spatula or wooden spoon

Lower the oven temperature to 350°F (180°C) and let it bake until, when you insert a toothpick in the center of the cake, it comes out clean (about 20 minutes)

Prepare the filling: in a medium saucepan over medium heat, combine the flour and butter

Stir frequently until the mixture browns (about 5 minutes)

Add the spinach and mix well

Add the milk gradually and cook, stirring constantly, until it thickens

Add the salt and Parmesan cheese and mix

Set aside

Remove the cake from the oven and let it cool for about 5 minutes

Unmold it onto a clean and dry cloth

Remove the parchment paper and flip it over onto another cloth

Roll it up, keeping the seam side down and let it rest for about 5 minutes to maintain its shape after being filled

Unroll it, add the filling, and re-roll it

Transfer it to a serving dish and let it cool before serving

112 calories per slice.