I’m embarrassed by how much I love this dish, but it’s too good not to share (Page 2 ) | June 23, 2025

Directions:

1. Prep & Preheat:

   • Preheat oven to 375°F (190°C).

   • Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. Make the Batter:

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   • In a large bowl, beat eggs and granulated sugar until thick and pale (about 2 minutes).

   • Mix in oil and vanilla.

   • In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the egg mixture.

   • Gently stir in grated carrots until just combined.

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3. Bake:

   • Spread batter evenly into the prepared pan.

   • Bake for 12–15 minutes, or until the cake springs back when lightly touched.

4. Roll & Cool:

   • Immediately loosen the cake edges and invert onto a powdered sugar-dusted tea towel.

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   • Peel off the parchment paper.

   • Starting from the short end, carefully roll the cake with the towel inside. Let cool completely on a wire rack.

5. Prepare the Filling:

   • Beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.

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6. Assemble:

   • Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border.

   • Reroll (without the towel), wrap in plastic, and chill for at least 1 hour before serving.

   • Dust with powdered sugar, slice, and enjoy!

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Variations & Tips:

• Add-Ins: Fold ½ cup drained crushed pineapple or ¼ cup chopped walnuts into the batter for extra texture.

• Spiced Kick: Mix 1 tablespoon crystallized ginger into the filling for a zesty twist.

• Gluten-Free: Swap all-purpose flour for a gluten-free blend.

• Storage: Keep refrigerated for up to 3 days or freeze (unfrosted) for longer storage.

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This Carrot Cake Roll is a showstopper—moist, spiced, and perfectly balanced with creamy filling. A must-try for any baking enthusiast! 🥕🍰

Next: HOW TO CLEAN AN OVEN GLASS PERFECTLY WITHOUT DISMANTLING IT: IT’S LIKE NEW AGAIN

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