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Carrot Cake Roll

Carrot Cake Roll is hands down the best carrot cake recipe!
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Ingredients
  

For the cake:

  • 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
  • 1/3 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts optional

For the cream cheese filling:

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 15x10-inch pan with parchment paper.
  • Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
  • In another bowl, beat eggs and sugars until thick (3-4 minutes). Add vanilla. Gradually add flour mixture, then fold in grated carrots and walnuts.
  • Pour batter into the pan and spread evenly. Bake for 10-12 minutes.
  • Dust a towel with powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll up with the towel. Cool completely.
  • Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
  • Unroll the cake, spread the filling (save some for the frosting), then roll it up without the towel. Wrap in plastic wrap and chill for at least 1 hour.
  • Top with the remaining cream cheese filling and chopped walnuts. Slice and enjoy!