Ingredients:

  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder (5g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (2.5g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/4 teaspoon salt (1g)
  • 3 large eggs
  • 1 cup granulated sugar (200g)
  • 1/2 cup vegetable oil (120ml)
  • 1 cup finely grated carrots (about 2 medium carrots, 120g)
  • 8 oz cream cheese, softened (225g)
  • 1/4 cup unsalted butter, softened (56g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract (5ml)
  • 1-2 tablespoons milk (15-30ml) for desired consistency

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Line the jelly roll pan with parchment paper and lightly grease it.
  3. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  4. In another bowl, beat the eggs and sugar until light and fluffy.
  5. Gradually mix in the vegetable oil and grated carrots.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Spread the batter evenly in the prepared pan and bake for 15 minutes until golden.
  8. Immediately after baking, remove from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Roll the cake into a spiral and allow it to cool completely.
  9. In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Add milk for desired consistency.
  10. Unroll the cooled cake carefully, spread a layer of frosting over the cake, roll it back up, and chill for 30 minutes.
  11. Slice the cake roll into 1-inch pieces and serve.