Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
For the Carrot Cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 teaspoon vanilla extract
– 2 cups finely grated carrots
– 1/4 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup unsalted butter, softened
Directions:
1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, beat eggs, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
4. Gradually fold the dry ingredients into the wet ingredients. Gently fold in the grated carrots.
5. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
7. When the cake is done, immediately invert it onto the towel and remove the parchment paper. Roll the cake up with the towel and let cool completely.
8. For the frosting, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
9. Unroll the cooled cake and spread with the cream cheese frosting. Roll the cake back up without the towel.
10. Refrigerate for at least 1 hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Servings: 8 | Kcal: 300 kcal per serving
