Classic Carrot Cake Roll (Printer-Friendly Version)

Moist carrot sponge enriched with spices and creamy tangy frosting folded into a perfect spiral for a delightful treat.

# Ingredients Needed:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves

→ Wet Ingredients

09 - 3 large eggs
10 - 1 cup granulated sugar
11 - 1/3 cup canola or vegetable oil
12 - 1 teaspoon pure vanilla extract
13 - 1 cup freshly grated carrots

→ Frosting

14 - 225 grams (8 ounces) full-fat cream cheese, cold
15 - 4 tablespoons unsalted butter, softened
16 - 1 1/2 cups powdered sugar, sifted
17 - 1 teaspoon pure vanilla extract

# Step-by-Step Directions:

01 - Preheat oven to 375°F. Line a 10 x 15-inch jelly roll pan with parchment paper leaving an overhang to lift the cake easily.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully blended.
03 - In a separate large bowl, whisk eggs, sugar, oil, and vanilla extract vigorously for about 2 minutes until pale and slightly fluffy.
04 - Gradually add the dry mixture to the wet, stirring gently until no dry flour remains. Avoid overmixing to keep batter light.
05 - Gently fold fresh grated carrots into the batter until evenly distributed without crushing them.
06 - Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 10 to 13 minutes until the top springs back when lightly pressed and a toothpick inserted comes out clean.
07 - Immediately lift the hot cake from the pan using parchment overhang. Starting at a short edge, roll the cake and parchment into a snug log to set its shape. Cool rolled for at least 10 minutes.
08 - In a medium bowl, beat cold cream cheese and softened butter until smooth with no lumps. Gradually sift in powdered sugar, mixing well after each addition. Stir in vanilla and beat until fluffy and creamy.
09 - Unroll cooled cake carefully. Spread an even layer of cream cheese frosting, leaving a 1/2 inch border at the far long edge. Re-roll tightly without parchment, seam side down. Wrap in plastic and chill at least 1 hour or freeze for 30 minutes.
10 - For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Allow slices to come to room temperature for optimal texture and flavor.

# Helpful Hints:

01 - Roll the cake warm to prevent cracking and maintain flexibility.
02 - Use freshly grated carrots for the best moisture and texture.
03 - Chill the filled roll before slicing to reveal neat spirals.
04 - Freeze whole roll or individual slices up to one month; thaw before serving.

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