Ingredients
Scale
- 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
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, beat eggs with granulated and brown sugar until thick and creamy. Stir in vanilla.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in grated carrots and optional nuts.
- Spread the batter evenly in the pan and bake for 10–12 minutes until it springs back when touched.
- Immediately invert onto a powdered sugar-dusted kitchen towel and roll up gently while hot. Cool completely.
- For frosting, beat cream cheese with powdered sugar and vanilla until smooth.
- Unroll the cooled cake, spread frosting evenly, then re-roll without the towel. Chill before slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg