I’m embarrassed by how much I love this dish, but it’s too good not to share

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Directions:

  1. Prep & Preheat:

    • Preheat oven to 375°F (190°C).

    • Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

  2. Make the Batter:

    • In a large bowl, beat eggs and granulated sugar until thick and pale (about 2 minutes).

    • Mix in oil and vanilla.

    • In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the egg mixture.

    • Gently stir in grated carrots until just combined.

  3. Bake:

    • Spread batter evenly into the prepared pan.

    • Bake for 12–15 minutes, or until the cake springs back when lightly touched.

  4. Roll & Cool:

    • Immediately loosen the cake edges and invert onto a powdered sugar-dusted tea towel.

    • Peel off the parchment paper.

    • Starting from the short end, carefully roll the cake with the towel inside. Let cool completely on a wire rack.

  5. Prepare the Filling:

    • Beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.

  6. Assemble:

    • Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border.

    • Reroll (without the towel), wrap in plastic, and chill for at least 1 hour before serving.

    • Dust with powdered sugar, slice, and enjoy!

Variations & Tips:

  • Add-Ins: Fold ½ cup drained crushed pineapple or ¼ cup chopped walnuts into the batter for extra texture.

  • Spiced Kick: Mix 1 tablespoon crystallized ginger into the filling for a zesty twist.

  • Gluten-Free: Swap all-purpose flour for a gluten-free blend.

  • Storage: Keep refrigerated for up to 3 days or freeze (unfrosted) for longer storage.

This Carrot Cake Roll is a showstopper—moist, spiced, and perfectly balanced with creamy filling. A must-try for any baking enthusiast! 🥕🍰

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