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Ingredients:

For the cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting

For the cream cheese filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
  3. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
  4. Stir in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
  5. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
  6. Bake for 12-15 minutes, or until the cake is set and lightly browned.
  7. While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
  8. Once the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
  9. Starting from one of the shorter sides, roll the cake up tightly with the kitchen towel. Allow the rolled cake to cool completely on a wire rack.
  10. While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract together until smooth and creamy.
  11. Gradually add the powdered sugar to the cream cheese mixture, beating until well combined.
  12. Once the cake has cooled completely, carefully unroll it from the towel.
  13. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
  14. Gently roll the cake back up, starting from the same end you rolled it up initially. Place the rolled cake on a serving platter or tray with the seam side down.
  15. Chill the carrot cake roll in the refrigerator for at least 1 hour before serving.
  16. Just before serving, dust the carrot cake roll with powdered sugar. You can also decorate it with additional grated carrots or chopped nuts, if desired.

Slice the carrot cake roll into rounds and enjoy its moist carrot cake and creamy cream cheese filling!