Cake
- 3 Eggs
- ⅔ cup Granulated Sugar
- 2 tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Ginger
- ¼ teaspoon Nutmeg
- 2 teaspoons Cinnamon
- ¾ cup Flour
- 2 cups Shredded Carrots, 2 medium
- Powdered Sugar, to help roll cake
Filling
- 6 ounces Cream Cheese, room temperature
- 4 tablespoons Butter, room temperature
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Powdered Sugar, dusting
- Preheat oven to 350F; line a jelly roll pan 10×15″ with foil and spray with cooking spray
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow; beat in sugar, oil, and vanilla extract
- Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour; stir into wet ingredients just until blended; stir in carrots
- Spread in prepared pan; batter will be in a very thin layer; will need to use a wooden spoon to spread it to all the corners of the pan; bake for 9-11 minutes
- While cake is baking, set a clean kitchen towel out on large work surface; sprinkle liberally with powdered sugar (¼ cup); as soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar; remove foil carefully
- Working at the short end, fold the edge of the bowl over the cake; roll tightly, rolling up the cake into the towel; let cool completely while rolled, at least an hour
- While the cake is cooling make frosting; beat the butter and cream cheese together until smooth; beat in powdered sugar and vanilla
- When cake is cool, carefully unroll the towel; spread the filling on the cake evenly; reroll tightly
- Chill until it firms up; at least thirty minutes to one hour; dust with powdered sugar, then slice and serve; cake can be wrapped in plastic and freeze for up to one month
Just in case you need a jelly roll pan or a mixer!
