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1 cup finely grated carrots
Filling:
1 cup powdered sugar, plus extra for dusting
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 375°F (190°C). Line a 25 x 38 cm jelly roll mold with baking paper and lightly grease the paper.
2. In a large bowl, beat eggs and granulated sugar until thick and light, about 2 minutes. Mix in oil and vanilla.
3. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt. Gradually add to egg mixture and mix until well combined. Fold in the grated carrots.
4. Spread the dough evenly in the prepared pan. Bake in the preheated oven for 12 to 15 minutes or until the top of the cake springs back when touched.
5. Immediately loosen the edges of the cake from the tin and turn it out onto a clean tea towel that has been generously dusted with powdered sugar. Peel off parchment paper. Starting with a short side, roll up the cake and towel together. Cool on a wire rack.
6. While the cake is cooling, prepare the filling. Mix powdered sugar, cream cheese, butter and vanilla extract until smooth.
7. Once the cake has cooled, roll it out and spread the filling evenly over the cake to within 1 inch of the edges. Roll up again without a towel. Wrap in plastic wrap and refrigerate for at least an hour before serving.
8. Dust with additional powdered sugar before slicing and serving.
Variations & Tips
For an extra touch of flavor, you can add 1/2 cup crushed pineapple (well drained) or 1/4 cup chopped walnuts to the carrot cake batter. If you like ginger, a tablespoon of chopped crystallized ginger in the filling can add a delicious flavor. To accommodate different dietary needs, replace all-purpose flour with your favorite gluten-free blend to make it gluten-free.
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