Classic Carrot Cake Roll (Printer-Friendly)

Moist carrot sponge rolled with creamy tangy cream cheese and aromatic warm spices for a tender swirl.

# What You’ll Need:

→ Cake Batter

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 3 large eggs
10 - 3/4 cup granulated sugar
11 - 1/3 cup vegetable oil
12 - 1 teaspoon vanilla extract
13 - 1 cup freshly grated carrots

→ Cream Cheese Frosting

14 - 140 grams full-fat cream cheese, cold
15 - 56 grams unsalted butter, room temperature
16 - 1 cup powdered sugar, sifted
17 - 1 teaspoon vanilla extract

# Steps to Make This:

01 - Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang to lift the baked cake easily.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
03 - In a large bowl, whisk eggs, sugar, vegetable oil, and vanilla extract until the mixture is pale and slightly fluffy, approximately two minutes.
04 - Gradually add dry ingredients to wet, stirring gently until no dry flour remains. Be careful not to overmix.
05 - Gently fold freshly grated carrots into the batter until evenly distributed without crushing them.
06 - Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 10 to 13 minutes until the top springs back and a toothpick inserted comes out clean.
07 - Immediately after baking, lift the hot cake using the parchment paper and place it on a clean surface. Starting at a short end, roll the cake and parchment tightly together into a log. Let it cool rolled for at least 10 minutes.
08 - Beat cold cream cheese and room temperature butter in a medium bowl until smooth with no lumps. Gradually sift in powdered sugar, mixing after each addition. Add vanilla and continue beating until fluffy.
09 - Unroll cooled cake gently, spread an even, thick layer of frosting from edge to edge, leaving a 1.3 cm (1/2 inch) border on the far long side. Re-roll the cake tightly without parchment, seam side down. Wrap tightly in plastic wrap.
10 - Refrigerate for at least one hour or freeze for 30 minutes to firm the roll for slicing.
11 - Use a large sharp knife dipped in hot water and wiped dry before slicing for clean edges. Allow slices to warm slightly at room temperature for optimal texture.

# Additional Notes:

01 - Roll cake while warm to prevent cracking and maintain flexibility.
02 - Use freshly grated carrots for best moisture and texture.
03 - Chilling the filled roll ensures neat spiral slices.

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