Carrot Cake Roll with Cream Cheese Frosting Fillin<\/p>\n
3\/4 cup all-purpose flour<\/p>\n
1\/2 teaspoon baking powder<\/p>\n
1\/2 teaspoon baking soda<\/p>\n
1\/2 teaspoon ground cinnamon<\/p>\n
1\/2 teaspoon ground ginger<\/p>\n
1\/4 teaspoon ground nutmeg<\/p>\n
1\/4 teaspoon salt<\/p>\n
3 large eggs<\/p>\n
1\/2 cup granulated sugar<\/p>\n
1\/3 cup packed light brown sugar<\/p>\n
2 teaspoons vanilla extract<\/p>\n
2 cups finely grated carrots<\/p>\n
Powdered sugar (for rolling)<\/p>\n
8 oz (225 g) cream cheese, softened<\/p>\n
1\/4 cup unsalted butter, softened<\/p>\n
1 cup powdered sugar (sifted)<\/p>\n
1 teaspoon vanilla extract<\/p>\n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n
Line a 10\u00d715-inch jelly roll pan with parchment paper and lightly grease it.<\/p>\n
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.<\/p>\n
In a large bowl, beat eggs, granulated sugar, and brown sugar until thick and pale.<\/p>\n
Mix in vanilla extract.<\/p>\n
Gently fold in the dry ingredients.<\/p>\n
Fold in the grated carrots until evenly combined.<\/p>\n
Spread the batter evenly into the prepared pan.<\/p>\n
Bake for 10\u201312 minutes, or until the cake springs back when lightly touched.<\/p>\n
While hot, sprinkle a clean kitchen towel generously with powdered sugar.<\/p>\n
Turn the cake out onto the towel and carefully peel off the parchment paper.<\/p>\n
Starting from the short end, gently roll the cake up with the towel inside.<\/p>\n
Let cool completely (rolled).<\/p>\n
Beat cream cheese and butter until smooth and creamy.<\/p>\n
Add powdered sugar and vanilla extract.<\/p>\n
Beat until light and fluffy.<\/p>\n
Carefully unroll the cooled cake.<\/p>\n
Spread an even layer of cream cheese frosting over the cake.<\/p>\n
Re-roll tightly (without the towel).<\/p>\n
Wrap the cake in plastic wrap and refrigerate for at least 1 hour.<\/p>\n
Dust with powdered sugar or frost the top if desired.<\/p>\n
Add 1\/2 cup chopped walnuts or pecans for extra crunch.<\/p>\n
For extra spice, add a pinch of cloves.<\/p>\n
Best stored in the refrigerator for up to 3 days.<\/p>\n
Slice with a sharp knife, wiping between cuts for clean slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
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