Carrot Cake Roll

Ingredients:

For the Cake:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 cups grated carrots
Confectioners’ sugar (for dusting)
For the Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Chopped nuts or shredded coconut (optional, for garnish)

Instructions:

Preheat the Oven and Prepare the Pan:
Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large mixing bowl, beat the eggs on high speed for 3 minutes.
Gradually add the granulated sugar, pumpkin puree, and vanilla extract, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots until evenly distributed.
Spread the batter evenly into the prepared jelly roll pan.
Bake the Cake:
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched in the center.
Prepare for Rolling:
While the cake is still warm, loosen the edges with a knife and immediately turn it out onto a clean kitchen towel generously dusted with confectioners’ sugar.
Carefully peel off the parchment paper.
Roll the Cake:
Starting with the short end, roll the cake and towel together into a tight spiral.
Place the rolled cake seam side down on a wire rack to cool completely.
Make the Filling:
In a mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract until smooth.
Gradually beat in the powdered sugar until the filling is smooth and creamy.
Assemble the Cake Roll:
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Roll the cake back up, using the towel to help lift and roll.
Place the cake roll seam side down on a serving platter.
Garnish and Serve:
Dust the top of the cake roll with additional confectioners’ sugar.
If desired, garnish with chopped nuts or shredded coconut.
Slice and serve chilled.