Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat eggs and sugar until thick and pale. Mix in vanilla. Gently fold in the dry ingredients until just combined, then stir in grated carrots.
Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
Lay a clean kitchen towel flat and dust generously with powdered sugar. Carefully invert the warm cake onto the towel and remove the parchment paper. Starting at the short end, gently roll the cake with the towel. Let it cool completely.
Prepare the Filling:
Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla, and mix until creamy.
Assemble the Roll:
Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving.
Serving and Storage Tips
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