Carrot Cake Roll

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs (at room temperature)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons vegetable oil
• 2 cups finely grated carrots
• 1/2 cup unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 375°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.

2. 2

   In a small mixing bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. 3

   In a separate bowl, use a standing mixer or electric hand mixer to combine eggs and sugar until they are foamy and slightly pale.

4. 4

   Mix in the vanilla, vegetable oil, and grated carrots until fully combined.

5. 5

   With a rubber spatula, fold the flour mixture into the wet ingredients until combined.

6. 6

   Spread the batter into the prepared jelly roll pan.

7. 7

   Bake 15 minutes - the cake should be evenly browned across the top.

8. 8

   Remove the cake from the oven and allow to cool for 3-5 minutes.

9. 9

   Lay out a clean linen, such as a tea towel. Lift the cake from the pan and place on top of the linen, aligning one short edge of the cake with the side edge of the linen. (*see notes) Roll from short end to short end. Dusting the top of the cake with powdered sugar will help prevent the linen from sticking to the cake. Place the rolled cake on a cooling rack to cool to room temperature - about 30 minutes.

10. 10

    Meanwhile, prepare the cream cheese filling by beating together the butter and cream cheese until creamy. Add the vanilla and powdered sugar and beat for 2-3 minutes until smooth and fluffy.

11. 11

    Gently unroll the room-temperature cake onto a surface dusted with powdered sugar. Peel the parchment paper off of the cake as you unroll it if you have not already done so. The two ends will still be curled slightly; it’s best to leave them curled.

12. 12

    Spread the filling over the cake - leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.

13. 13

    Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.

14. 14

    Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.

15. 15

    When ready to serve, unwrap the cake roll, dust with powdered sugar, and slice into approximately 1” pieces.