Carrot Cake Roll with Cream Cheese Filling

For the Carrot Cake:

• 3 large eggs
• 2/3 cup sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 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 the Cream Cheese Filling:

• 6 oz cream cheese
• 4 tablespoons unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 additional teaspoon vanilla extract

Directions:

For the Cake:

1. Preheat the oven to 350°F. Grease a 10 x 15-inch jelly-roll pan with cooking spray and line it with parchment paper. Spray the paper with cooking spray and lightly dust with flour. Set it aside.
2. In a mixing bowl, beat the eggs on high for 3 minutes. Add sugar and beat for 3-4 minutes until the mixture is pale and foamy. Stir in the vanilla extract and vegetable oil until well combined.
3. In a separate bowl, combine the cake flour, salt, baking powder, ground ginger, nutmeg, and cinnamon. Gently fold the dry ingredients into the wet mixture until just combined. Then, fold in the shredded carrots.
4. Spread the cake batter evenly onto the prepared jelly-roll pan. Bake for 15-16 minutes or until set but still tender.
5. While the cake is baking, place a clean kitchen towel on the counter and generously sprinkle it with powdered sugar.
6. Once the cake is baked, immediately invert it onto the prepared kitchen towel. Starting at the short end, carefully roll the cake in the towel. Allow it to cool completely, rolled up.

For the Cream Cheese Filling:

1. While the cake is cooling, prepare the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter until smooth. Add the vanilla extract, then gradually add the powdered sugar, and beat until the mixture is smooth.

To Assemble:

1. Once the cake has completely cooled, carefully unroll it. Evenly spread the prepared cream cheese filling over the cake.
2. Carefully roll the cake back up, this time without the towel. Refrigerate the cake roll for at least 1 hour until slightly firm.
3. Before serving, sprinkle powdered sugar on the surface of the cake for decoration.

This delightful Carrot Cake Roll with Cream Cheese Filling is a delicious treat for any occasion, cherished from Grandma’s recipes. Enjoy!