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Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 3 large eggs
- 1/2 cup cane sugar (or granulated white sugar)
- 2 tablespoons avocado oil (or vegetable oil)
- 1 teaspoon vanilla extract (homemade or store-bought)
- 2 cups shredded carrots (about 2–3 medium carrots)
- 1 batch of cream cheese filling (see below)
- 1/4 cup powdered sugar for dusting
- 1 cup powdered sugar, sifted
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and prepare a 15 x 10-inch jelly-roll pan with parchment paper.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, whisk eggs and sugar until thick.
- Combine wet ingredients with egg mixture.
- Fold in the dry ingredients until just combined.
- Spread batter in the prepared pan and bake for 10-13 minutes.
- Roll the cake while warm and cool on a wire rack.
- Prepare cream cheese filling by mixing all filling ingredients until smooth.
- Unroll the cooled cake, spread filling, and re-roll it.
- Chill the rolled cake for at least an hour, dust with powdered sugar before serving.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Do not overbake; aim for a moist and tender cake.
Wrap leftovers tightly in plastic wrap to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 55