Detailed Directions and Instructions
Prepare the Carrot Cake Batter
Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs and sugar until light and fluffy. Gradually add the vegetable oil, then mix in the dry ingredients until just combined. Fold in the grated carrots and chopped nuts (if using).
Bake the Cake
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Roll the Cake
Once baked, remove the cake from the oven and immediately run a knife around the edges. Sprinkle powdered sugar on a clean kitchen towel. Carefully flip the cake onto the towel, remove the parchment paper, and roll the cake tightly in the towel, starting from one short end. Let it cool completely in the towel.
Prepare the Cream Cheese Frosting
While the cake is cooling, make the cream cheese frosting. In a mixing bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and well blended.
Assemble the Cake Roll
Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the surface. Roll the cake back up without the towel, starting from the same end. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.
Serve and Enjoy
After chilling, remove the cake roll from the fridge, slice it into desired pieces, and serve.
Notes
Storage
Store any leftover cake roll in an airtight container in the refrigerator for up to 5 days.
Variations
You can add raisins or crushed pineapple to the carrot cake batter for additional flavor and texture.
Serving Suggestions
This cake roll pairs well with a cup of coffee or tea and can be garnished with additional whipped cream or chopped nuts on top.
Freezing Instructions
The cake roll can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
