Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/2 cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15 inch) with parchment paper and lightly grease.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs with granulated and brown sugars until thick and creamy. Add vanilla extract and mix well.
- Gradually fold dry ingredients into wet mixture until just combined. Stir in grated carrots.
- Spread batter evenly in prepared pan and bake for 10–12 minutes or until the cake springs back when touched.
- Invert the baked cake onto a kitchen towel dusted with powdered sugar; remove parchment paper. Roll up the cake in the towel from one short end and cool completely.
- Beat cream cheese, powdered sugar, vanilla extract, and softened butter until smooth to create frosting.
- Unroll cooled cake gently; spread cream cheese frosting evenly on top. Re-roll without the towel seam-side down on a platter and refrigerate for at least 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg