Moist, tender carrot cake rolled up with a rich and creamy filling—perfect for holidays, brunches, or anytime you crave cozy sweetness!

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📝 Ingredients

For the Cake:

• 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

• 1/3 cup packed light brown sugar

• 2 teaspoons vanilla extract

• 2 cups finely grated carrots

• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

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🍰 Instructions

1. Preheat and Prepare Pan

• Preheat your oven to 375°F (190°C).

• Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

• Prepare a clean kitchen towel by dusting it with powdered sugar — this is for rolling the cake later.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. Beat the Eggs and Sugar

• In a large bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

• Mix in the vanilla extract.

4. Combine and Fold

• Gradually add the dry ingredients into the egg mixture and mix until just combined.

• Fold in the grated carrots and nuts (if using).

5. Bake the Cake

• Pour the batter into the prepared jelly roll pan and spread evenly.

• Bake for 12–15 minutes, or until the cake springs back when lightly touched.

6. Roll the Cake

• Remove from oven and immediately invert the hot cake onto the prepared towel.

• Carefully peel off the parchment paper.

• Gently roll the cake (starting from the short end) with the towel inside. Let it cool completely rolled up.

7. Make the Filling

• In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.

8. Fill and Roll Again

• Once the cake is completely cooled, unroll it gently.

• Spread the cream cheese filling evenly over the surface.

• Re-roll the cake (this time without the towel). Wrap in plastic wrap and chill for at least 30 minutes to set.

9. Serve

• Slice and dust with powdered sugar or drizzle with cream cheese glaze, if desired. Enjoy!

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✨ Tips:

• Use a microplane grater for super fine carrots that blend easily into the batter.

• Cake too sticky to roll? Chill briefly in the fridge before re-rolling.

• Can be stored in the fridge for up to 4 days or frozen for later!