Directions
1. Preheat oven to 375°F (190°C). Line a 10-by-15-inch jelly roll pan with parchment paper and lightly grease the paper.
2. In a large bowl, beat eggs and granulated sugar until thick, light, about 2 minutes. Mix in oil and vanilla.
3. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to egg mixture, mixing until well combined. Fold in grated carrots.
4. Spread batter evenly in prepared pan. Bake in preheated oven for 12 to 15 minutes, or until top of cake springs back when touched.
5. Immediately loosen edges of cake from pan and invert onto a clean tea towel generously dusted with powdered sugar. Peel off parchment paper. Starting with a short side, roll up cake and towel together. Let cool on a wire rack.
6. While cake cools, prepare filling. Beat together powdered sugar, cream cheese, butter, and vanilla extract until smooth.
7. Once cake is cool, unroll it and spread filling evenly over cake, leaving 1 inch around edges. Reroll without towel. Wrap in plastic wrap and refrigerate for at least an hour before serving.
8. Dust with additional powdered sugar before slicing and serving.
Variations & Tips
For an extra kick of flavor, you can add 1/2 cup crushed pineapple (well drained) or 1/4 cup chopped walnuts to the carrot cake batter. If you like ginger, a tablespoon of chopped crystallized ginger in the filling can add a delicious spice. To accommodate different dietary needs, substitute all-purpose flour with your favorite gluten-free blend to make it gluten-free.
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