Ingredients:
For the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots (about 2-3 medium carrots)
For the Filling:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1/2 teaspoon ground cinnamon (optional)
Instructions:
For the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 2-3 minutes. Mix in the vegetable oil and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Immediately after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at one short end, roll the cake up in the towel. Place on a wire rack to cool completely.
For the Filling:
In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and cinnamon (if using), beating until the filling is smooth and creamy.
Assembly:
Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Re-roll the cake without the towel. Wrap the roll in plastic wrap and refrigerate for at least an hour to set.
Before serving, dust with additional powdered sugar, if desired. Slice and serve.
Enjoy your carrot cake roll!
