Ingredients
Dry:
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¾ cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp salt
Wet:
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3 large eggs
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½ cup granulated sugar
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⅓ cup packed light brown sugar
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2 tsp vanilla extract
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2 cups finely grated carrots
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½ cup chopped walnuts (optional)
Cream Cheese Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar
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6 tbsp unsalted butter, softened
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1 tsp vanilla extract
Instructions
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Prep the Pan
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Preheat oven to 350°F (175°C).
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Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang.
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Mix Dry Ingredients
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In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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Make Batter
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In a large bowl, beat eggs, granulated sugar, and brown sugar until thick and creamy (3–4 minutes).
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Mix in vanilla.
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Gradually add dry ingredients, beating until just combined.
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Fold in grated carrots and walnuts (if using).
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Bake the Cake
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Spread batter evenly in prepared pan.
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Bake 10–12 minutes, or until cake springs back when lightly touched.
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Roll the Cake
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While baking, dust a clean kitchen towel with powdered sugar.
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Turn hot cake onto the towel, peel off parchment, and roll up from a short end with the towel inside.
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Cool completely on a wire rack.
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Make the Filling
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Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
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Assemble
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Gently unroll cooled cake.
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Spread cream cheese filling evenly over surface.
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Roll cake back up (without towel) and wrap in plastic wrap.
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Chill & Serve
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Refrigerate at least 1 hour before slicing.
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⏱ Total Time: ~1 hr 30 min (including chilling)
🍽 Servings: ~10–12 slices
💡 Tip: For a bakery-perfect look, dust with extra powdered sugar before serving.
If you’d like, I can also give you a pumpkin cake roll version that follows the exact same process but swaps in fall flavors. Would you like me to make that version for you?