Directions:
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Prep & Preheat:
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Preheat oven to 375°F (190°C).
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Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
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Make the Batter:
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In a large bowl, beat eggs and granulated sugar until thick and pale (about 2 minutes).
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Mix in oil and vanilla.
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In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the egg mixture.
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Gently stir in grated carrots until just combined.
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Bake:
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Spread batter evenly into the prepared pan.
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Bake for 12–15 minutes, or until the cake springs back when lightly touched.
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Roll & Cool:
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Immediately loosen the cake edges and invert onto a powdered sugar-dusted tea towel.
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Peel off the parchment paper.
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Starting from the short end, carefully roll the cake with the towel inside. Let cool completely on a wire rack.
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Prepare the Filling:
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Beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
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Assemble:
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Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border.
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Reroll (without the towel), wrap in plastic, and chill for at least 1 hour before serving.
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Dust with powdered sugar, slice, and enjoy!
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Variations & Tips:
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Add-Ins: Fold ½ cup drained crushed pineapple or ¼ cup chopped walnuts into the batter for extra texture.
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Spiced Kick: Mix 1 tablespoon crystallized ginger into the filling for a zesty twist.
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Gluten-Free: Swap all-purpose flour for a gluten-free blend.
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Storage: Keep refrigerated for up to 3 days or freeze (unfrosted) for longer storage.
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This Carrot Cake Roll is a showstopper—moist, spiced, and perfectly balanced with creamy filling. A must-try for any baking enthusiast! 🥕🍰
