Carrot Cake Roll: A Light and Delicious Twist on a Classic Favorite

Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and sugar until light and fluffy (about 2 minutes). Stir in vanilla extract, grated carrots, vegetable oil, and orange zest (if using).
Gradually add the dry ingredients to the wet mixture, folding until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until a toothpick comes out clean.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Once the cake is done, immediately turn it out onto the towel and carefully remove the parchment paper. Roll the cake up with the towel (from the short end) and let it cool completely.
Step 2: Make the Cream Cheese Filling
Beat together cream cheese, butter, vanilla extract, and powdered sugar until smooth and fluffy.
If the filling is too thick, add heavy cream a teaspoon at a time until it reaches a spreadable consistency.
Step 3: Assemble the Carrot Cake Roll
Once the cake has cooled completely, gently unroll it from the towel.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Carefully roll the cake back up (without the towel) and transfer to a serving platter.
Step 4: Serve and Enjoy
Slice the roll into individual servings and dust with powdered sugar before serving, if desired.
Serving and Storage Tips