ADVERTISEMENT
Methods
Preheat and Prepare:
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a small overhang on each side.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
Mix Wet Ingredients:
In a large bowl, whisk eggs and sugar until combined. Add vegetable oil, vanilla extract, and grated carrots. Mix well.
Combine Batter:
Gently fold the dry ingredients into the wet mixture until smooth.
Bake:
Pour the batter into the prepared pan and spread evenly. Bake for about 12 minutes, until set.
Roll While Warm:
Remove the cake from the oven. Lift it carefully using the parchment paper and place it on a large cutting board. While still warm, gently roll it up with the parchment inside to form a log shape. Allow it to cool completely on a wire rack.
Make the Filling:
In a medium bowl, whisk together the sugar, soft cream cheese, soft butter, and vanilla extract until smooth and creamy.
Fill and Re-Roll:
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Roll it back up (this time without the parchment), then wrap tightly in plastic wrap.
Chill:
Refrigerate for at least 1 hour before serving.
Prepare the Glaze:
Whisk together the confectionery sugar, vanilla extract, and milk until smooth and pourable.
Finish:
Drizzle the glaze over the cake. Slice and enjoy!
Tips for a Perfect Carrot Cake Roll
SEE NEXT PAGE
ADVERTISEMENT
ADVERTISEMENT
