Ingredients:
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/4 cup powdered sugar (for rolling the cake)
For the Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions:
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Beat the eggs: In a large bowl, beat the eggs and granulated sugar on high for 2-3 minutes until thick and pale. Add vanilla extract and mix.
- Add the dry mixture: Gradually fold the flour mixture into the egg mixture until combined.
- Stir in the grated carrots.
- Spread the batter evenly in the prepared jelly roll pan.
- Bake for 10-12 minutes, until the cake is set and lightly browned.
- Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Roll the cake: Starting from the short end, gently roll the cake with the towel. Allow it to cool completely while rolled.
Prepare the Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Assemble:
- Once the cake is cool, carefully unroll it.
- Spread the cream cheese filling evenly over the surface of the cake.
- Roll the cake again, this time without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Serve:
- Dust with additional powdered sugar before slicing and serving.
Enjoy your delicious Carrot Cake Roll with Cream Cheese Frosting Filling!