Carrot Cake Roll (Print Version)
Ingredients:
01 -
Grated carrots.
02 -
Large eggs.
03 -
All-purpose flour.
04 -
Baking powder, 1 teaspoon.
05 -
Baking soda, 1/2 teaspoon.
06 -
Ground cinnamon, 1/2 tsp.
07 -
Ground nutmeg, 1/4 tsp.
08 -
Ground ginger, 1/4 tsp.
09 -
Salt, 1/4 teaspoon.
10 -
Granulated sugar, 1 cup.
11 -
Vanilla extract, 1/2 tsp.
12 -
Powdered sugar for dusting.
13 -
Softened cream cheese, 8 oz.
14 -
Unsalted butter, 1/4 cup.
15 -
Powdered sugar, 1 cup.
Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan with cooking spray, line with parchment paper, then grease the paper.
02 -
In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
03 -
In another bowl, whisk eggs with sugar until light and airy. Mix in grated carrots and vanilla extract.
04 -
Gently fold the dry ingredients into the wet mixture until just combined.
05 -
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until golden and springy to the touch.
06 -
While baking, prepare the filling by beating cream cheese and butter until smooth. Add vanilla extract and powdered sugar, mixing until well combined.
07 -
After baking, loosen the cake edges with a knife and turn it onto a sugared towel. Remove the parchment paper.
08 -
Roll the cake up with the towel from one end and let it cool completely.
09 -
Once cool, unroll the cake, spread the filling evenly, then roll the cake up again without the towel. Wrap in plastic wrap and chill for an hour.
10 -
Trim the ends, dust with powdered sugar, and serve.
Notes:
01 -
The cake roll is delicate, so handle with care when rolling to avoid cracking.
02 -
Chilling the cake after rolling helps the filling set and makes slicing easier.