Carrot Cake Roll (Swiss Roll Style)
Ingredients
Dry Ingredients:
All-purpose flour ¾ cup (95g)
Baking powder 1 tsp (4g)
Baking soda ½ tsp (3g)
Cinnamon 1 tsp
Nutmeg ½ tsp
Ginger ½ tsp
Salt a pinch
Wet Ingredients:
Eggs 3 large
White sugar ½ cup (100g)
Brown sugar ¼ cup (50g)
Vegetable oil 2 tbsp (30ml)
Vanilla extract 1 tsp
Finely grated carrots 1 cup (120g)
Filling (Cream Cheese):
Cream cheese 1 cup (225g), softened
Unsalted butter 4 tbsp (60g), softened
Powdered sugar 1 cup (120g)
Vanilla extract 1 tsp
Instructions
Whisk the eggs, white sugar, and brown sugar until light and frothy.
Add the oil and vanilla and mix until smooth.
Fold in the grated carrots.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, then fold gently into the wet mixture.
Spread the batter evenly into a lined 10×15-inch jelly roll pan.
Bake at 170°C for 10–13 minutes, just until the top springs back when touched.
Turn the warm cake onto a clean towel dusted lightly with powdered sugar.
Roll the cake gently with the towel inside and let it cool completely.
Beat the softened cream cheese, butter, powdered sugar, and vanilla until creamy.
Unroll the cooled cake, spread the filling evenly, then roll it back tightly.
Chill for 1 hour before slicing for clean cuts.
