Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 2 cups finely grated carrots (about 2–3 medium carrots)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/2 cup chopped walnuts or pecans (optional)
For the Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For Dusting:
- Powdered sugar
Instructions
- Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- Add vanilla, oil, and grated carrots; mix until combined.
- Gently fold in the dry ingredients until just incorporated. Stir in nuts if using.
- Bake the Cake
- Spread batter evenly in the prepared pan.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake
- While the cake is still warm, carefully invert it onto a clean kitchen towel sprinkled generously with powdered sugar.
- Peel off the parchment paper.
- Starting from the short end, gently roll up the cake with the towel inside.
- Let it cool completely while rolled up (this helps it hold shape).
- Make the Filling
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; beat until creamy.
- Assemble the Roll
- Unroll the cooled cake gently.
- Spread cream cheese filling evenly over the cake.
- Roll the cake back up without the towel.
- Finish & Serve
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar before serving.
If you like, I can also give you a version with pineapple and coconut for a tropical twist. Would you like me to make that variation?