Carrot Cake Roll Recipe

Ingredients

For the Carrot Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3 large eggs
• 3/4 cup granulated sugar
• 2 Tbsp canola or vegetable oil
• 1 tsp vanilla extract
• 2 cups shredded carrots

For the Cream Cheese Frosting:

• 8 oz cold cream cheese
• 8 Tbsp (1/2 cup or 1 stick) room temperature butter
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Bake the Cake:

1. Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate large bowl, whisk the eggs and sugar until well combined. Add the oil and vanilla extract, then mix.
4. Gradually incorporate the dry ingredients into the wet mixture. Fold in the shredded carrots.
5. Spread the batter evenly in the prepared pan. Bake for 10-13 minutes, or until the cake springs back when lightly touched.

Roll and Cool:

1. While the cake is still warm, carefully roll it up in the parchment paper starting from a short end. Let it cool for 10 minutes.

Prepare the Frosting:

1. Beat the cold cream cheese and room temperature butter together until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.

Assemble:

1. Unroll the cooled cake gently. Spread an even layer of the cream cheese frosting over the surface.
2. Re-roll the cake without the parchment paper. Wrap it tightly in plastic wrap and chill in the refrigerator or freezer.

Serve:

1. For clean slices, use a hot knife to cut the roll. Allow it to thaw slightly before serving to enhance the texture and flavor.

Enjoy this delightful and beautifully presented carrot cake roll, perfect for any occasion!