INGREDIENTS:
To make the carrot cake:
- 3 large eggs
- 2/3 cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg – (optional)
- 2 teaspoons cinnamon
- 3/4 cup cake flour
- 2 cups shredded carrots – (drained if too wet)
- powdered sugar for rolling
- For cream cheese fill:
- 6 oz cream cheese
- 4 tablespoons unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 extra teaspoon vanilla
INSTRUCTIONS:
Roll Cake:
Preheat oven to 350°F, generously spray 10 x 15 in a jelly-roll pan with cooking spray, and spray with parchment paper. Spray the paper with cooking spray and finely chop it. Sit aside.
Beat eggs on high heat for 3 minutes. Add sugar and beat for 3-4 minutes, over high heat until pale and foamy. Add vanilla extract and oil and blend together.
In separate bowl, mix flour, salt, baking powder, ginger, nutmeg & cinnamon. Stir the dry ingredients into the wet ingredients, until just combined, don’t over mix. Heart in the islands.
Transfer the mixture to the prepared skillet, spreading with a spoon. Bake for 15-16 minutes, until set, but still tender.
While the carrot cake is baking, put a clean kitchen towel on it and sprinkle a generous amount of powdered sugar on it.
When the cake is done baking, remove it from the oven and quickly flip it over a kitchen towel, sprinkled with powdered sugar.
Starting at the short end, wrap the cake in the towel. Let it cool totally for a some h.
frost:
While the cake is cooling, prepare the decorations.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cheese until smooth. Add the vanilla, then the powdered sugar and beat until the mixture is smooth.
to assemble:
When the cake has completely cooled, carefully to combine. Spread the cream cheese evenly and roll tightly. Refrigerate the cake roll for 1 hour, until slightly firm.
Sprinkle powdered sugar on the face. Slice & Enjoy