Ingredients
For the cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
3 large eggs
1/2 cup granulated sugar
1/3 cup light brown sugar
2 tsp 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 tbsp unsalted butter, softened
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 15×10 jelly roll pan with parchment.
Whisk together flour, baking powder, baking soda, spices, and salt.
In a separate bowl, beat eggs and sugars until thick. Add vanilla.
Add flour mixture to egg mixture, then fold in carrots and nuts.
Spread in pan and bake 10–12 minutes.
Turn cake onto a powdered sugar towel and roll up. Cool completely.
Beat cream cheese, butter, sugar, and vanilla until smooth.
Unroll cake, spread filling, re-roll, and wrap in plastic. Chill 1+ hour.
Slice and serve. Dust with powdered sugar if desired!
Notes
Prep Time: 20 min
Cook Time: 12 min
Chill Time: 1 hr
Total Time: 1 hr 32 min
Servings: 10
Calories: 290 kcal per serving