Carrot Cake Roll with Cream Cheese Frosting Filling

Ingredients:

Cake:

• ¾ cup all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp salt

• 3 large eggs

• ½ cup granulated sugar

• ⅓ cup light brown sugar (packed)

• 2 tsp vanilla extract

• 2 cups finely grated carrots

• ½ cup chopped walnuts (optional)

Cream Cheese Filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 6 tbsp unsalted butter, softened

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper (leave overhang for easy lifting).

2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.

3. In a large bowl, beat eggs, granulated sugar, and brown sugar for 3–4 minutes until thick and creamy.

4. Mix in vanilla, then gradually add the flour mixture until just combined.

5. Gently fold in grated carrots and walnuts (if using).

6. Spread batter evenly in the prepared pan. Bake for 10–12 minutes, until the cake springs back to the touch.

7. While baking, dust a clean kitchen towel generously with powdered sugar.

8. When the cake is done, turn it out immediately onto the prepared towel. Carefully peel off parchment paper.

9. Starting at the short end, gently roll the cake in the towel. Let cool completely.

10. In another bowl, beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.

11. Unroll the cooled cake, spread the filling evenly, and re-roll (without the towel). Wrap in plastic wrap.

12. Chill for at least 1 hour before slicing.

 Tips:

• Use freshly grated carrots for moisture and sweetness.

• Chill overnight for even cleaner slices.

• Dust with extra powdered sugar before serving for that bakery-style finish!