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
Directions
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
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 !
