Carrot Cake Roll Recipe

Ingredients:

For the Carrot Cake:

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

For the Cream Cheese Frosting:

• 8 ounces cold cream cheese
• 8 tablespoons (1/2 cup or 1 stick) room temperature butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Preparation:

Baking the Cake:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, beat the eggs and granulated sugar until thick and pale. Add the oil and vanilla extract, and mix well.
4. Gradually combine the dry ingredients with the wet mixture, then fold in the grated carrots.
5. Pour the batter into a pre-lined jelly roll pan and bake for 10-13 minutes, until a toothpick inserted in the center comes out clean.

Rolling and Cooling:

1. While the cake is still hot, carefully roll it from one short end to the other using parchment paper. Let it cool for 10 minutes.

Preparing the Frosting:

1. Beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, then mix in the vanilla extract until well combined.

Assembling the Cake Roll:

1. Unroll the cooled cake and spread an even layer of the cream cheese frosting over it.
2. Gently re-roll the cake without the parchment paper, wrap it in plastic wrap, and let it chill in the refrigerator or freezer until set.

Serving:

1. Before serving, you may optionally dust the cake roll with powdered sugar. Slice and enjoy!