For The Carrot Cake:
. 3 large eggs
. 2/3 cup sugar
. 2 Tbsp vegetable oil
. 1 tsp vanilla extract
. 1/2 tsp salt
. 1 tsp baking powder
. 1 tsp ground ginger
. 1/4 tsp nutmeg — (optional)
. 2 tsp cinnamon
. 3/4 cup cake flour
. 2 cups shredded carrots — (drained if they are too wet)
. powdered sugar for rolling
For the Cream Cheese Filling:
. 6 oz cream cheese at room temperature
. 4 tbsp unsalted butter at room temperature
. 2 cups powdered sugar
. 1 tsp vanilla extrac
1.Preheat oven to 350 F. Generously spray a 10×15 in jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set a side.
2.Beat eggs on high for 3 minutes. Add sugar and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract and oil, mix to combine.
3.In a separate bowl combine flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in carrots.
4.Transfer mixture into prepared pan, spread it using a spatula. Bake for 15-16 minutes until done, but still soft.
5.While carrot cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it.
6.When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel, sprinkled with powdered sugar.
7.Starting at the short end, roll the cake with the towel. Let it cool completely for a few hours.
1.While cake is cooling, make the frosting.
2.In the bowl of a stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, then powdered sugar and beat until smooth.
1.When cake is completely cool, carefully until it. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little.
2.Dust the top with powdered sugar. Slice and enjoy!