Carrot Cake Roll


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 oil (canola or vegetable)

1 tsp vanilla extract

2 cups shredded carrots

The BEST Cream Cheese Frosting:

8 oz cream cheese, cold

8 Tbsp (1/2 cup or 1 stick) butter, room temperature

1 cup powdered sugar

1 tsp vanilla extract


Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then combine with dry mix and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.

Roll and Cool: Immediately roll the warm cake in parchment paper from short end to short end, cool for 10 minutes.

Prepare Frosting: Blend cream cheese and butter, then mix in powdered sugar and vanilla.

Assemble: Carefully unroll the cake, spread with cream cheese frosting, re-roll, and chill in the fridge or freezer.

Serve: Use a hot knife for clean slices, and let thaw slightly before serving.