I’m embarrassed by how much I love this dish, but it’s too good not to share – Page 2

Prep & Preheat:
- Preheat oven to 375°F (190°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Make the Batter:
- In a large bowl, beat eggs and granulated sugar until thick and pale (about 2 minutes).
- Mix in oil and vanilla.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the egg mixture.
- Gently stir in grated carrots until just combined.
Bake:
- Spread batter evenly into the prepared pan.
- Bake for 12–15 minutes, or until the cake springs back when lightly touched.
Roll & Cool:
- Immediately loosen the cake edges and invert onto a powdered sugar-dusted tea towel.
- Peel off the parchment paper.
- Starting from the short end, carefully roll the cake with the towel inside. Let cool completely on a wire rack.
Prepare the Filling:
- Beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
Assemble:
- Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border.
- Reroll (without the towel), wrap in plastic, and chill for at least 1 hour before serving.
- Dust with powdered sugar, slice, and enjoy!

Add-Ins: Fold ½ cup drained crushed pineapple or ¼ cup chopped walnuts into the batter for extra texture.
Spiced Kick: Mix 1 tablespoon crystallized ginger into the filling for a zesty twist.
Gluten-Free: Swap all-purpose flour for a gluten-free blend.
Storage: Keep refrigerated for up to 3 days or freeze (unfrosted) for longer storage.

This Carrot Cake Roll is a showstopper—moist, spiced, and perfectly balanced with creamy filling. A must-try for any baking enthusiast! 🥕🍰