Ingredients:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup finely grated carrots
• 1/2 cup chopped walnuts (optional)
• Confectioners’ sugar for dusting
Cream Cheese Frosting Filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
Directions:
. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
. In a separate large bowl, beat eggs and sugar until thick and pale. Gradually add the dry ingredients and fold in the grated carrots (and walnuts if using).
. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
. While the cake is baking, prepare the Cream Cheese Frosting Filling by beating together cream cheese, powdered sugar, butter, and vanilla until smooth.
. Once the cake is done, immediately turn it out onto a clean kitchen towel dusted with confectioners’ sugar. Roll the cake and towel together starting from the short end. Let it cool completely.
. Gently unroll the cake, spread the cream cheese filling evenly, and roll it back up without the towel.
. Dust with additional confectioners’ sugar and refrigerate for at least an hour before slicing.
. Serve chilled slices and savor the delectable flavors!
