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The classic flavors of carrot cake take on a new form with this Carrot Cake Roll filled with luscious cream cheese frosting.

The classic flavors of carrot cake take on a new form with this Carrot Cake Roll filled with luscious cream cheese frosting.
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Ingredients
  

  • For the Carrot Cake:
  • - ¾ cup all-purpose flour
  • - 1 teaspoon baking powder
  • - ½ teaspoon baking soda
  • - ½ teaspoon ground cinnamon
  • - ½ teaspoon ground ginger
  • - ¼ teaspoon ground nutmeg
  • - ¼ teaspoon salt
  • - 3 large eggs
  • - ½ cup granulated sugar
  • - ¼ cup light brown sugar packed
  • - 1 teaspoon vanilla extract
  • - 1 cup finely grated carrots
  • - 1 tablespoon powdered sugar for dusting the towel
  • #### For the Cream Cheese Frosting Filling:
  • - 8 oz cream cheese softened
  • - 4 tablespoons unsalted butter softened
  • - 1 cup powdered sugar
  • - 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Carrot Cake:**
  • - Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment paper lightly.
  • - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • - In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract together until light and fluffy.
  • - Gradually add the dry ingredients to the egg mixture, mixing just until combined.
  • - Fold in the grated carrots until evenly distributed.
  • - Pour the batter into the prepared pan, spreading it evenly with a spatula.
  • - Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
  • **Roll the Cake:**
  • - While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  • - As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
  • - Starting from a short end, roll the cake up with the towel inside. This helps to shape the cake roll and prevent cracking. Let the rolled cake cool completely on a wire rack.
  • **Prepare the Cream Cheese Frosting Filling:**
  • - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • - Gradually add the powdered sugar, one cup at a time, beating until fully combined and smooth.
  • - Add the vanilla extract and beat until combined.
  • **Fill and Assemble the Cake Roll:**
  • - Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border around the edges.
  • - Gently re-roll the cake (without the towel), using the towel to help guide the cake roll into shape.
  • - Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
  • **Serve:**
  • - When ready to serve, remove the cake roll from the refrigerator and place it on a serving platter.
  • - Dust the top with powdered sugar for a decorative touch, if desired.
  • - Slice and serve chilled or at room temperature.