IngredientsFor the cake:3/4 cup all-purpose flour1 tsp baking powder1/2 tsp baking soda1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp salt3 large eggs1/2 cup granulated sugar2 tbsp brown sugar1 tsp vanilla extract2 cups finely grated carrotsFor the filling (cream cheese frosting):8 oz (225g) cream cheese, softened1 cup powdered sugar4 tbsp unsalted butter, softened1 tsp vanilla extractOptional topping:Extra cream cheese frostingShredded carrots or chopped nuts for garnishInstructionsPreheat the oven:Preheat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.Make the batter:In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.In another large bowl, beat eggs, sugars, and vanilla until thick and light (about 2–3 minutes).Fold in the grated carrots, then gently fold in the dry ingredients until combined.Bake:Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, until the cake springs back when touched.Roll the cake:While still warm, turn the cake out onto a clean kitchen towel sprinkled with powdered sugar.Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short side). Let it cool completely.Prepare the filling:Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.Assemble:Unroll the cooled cake gently. Spread the cream cheese filling evenly over it. Roll it back up (without the towel this time).Chill and decorate:Wrap in plastic wrap and chill for at least 1 hour.Frost the outside with extra cream cheese frosting and sprinkle with grated carrots or nuts if desired.🍰 TipsMake sure the cake is warm (not hot) when rolling, to avoid cracking.For added flavor, mix crushed pineapple or chopped walnuts into the batter.Keeps well in the fridge for up to 3 days.
Carrot Cake Roll Recipe
