Cooking Instructions:

Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. This will guarantee easy removal of the cake after baking.

In a medium bowl, whisk together the all-purpose flour, baking powder, and ground spices until well combined. Set aside.

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 4-5 minutes, until the mixture is thick and frothy.

Gently fold in the grated carrots into the egg mixture, followed by the dry ingredients. Mix until just combined to avoid overmixing, which guarantees a tender cake.

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 16-17 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the filling by beating the softened cream cheese and butter together in a bowl until smooth and fluffy, about 6 minutes.

Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined and creamy. Stir in the vanilla extract to enhance the flavor.

Once the cake is done baking, remove it from the oven and let it cool completely rolled in a clean kitchen towel to prevent cracking. After cooling, gently unroll the cake.

Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake and wrap it in plastic wrap, refrigerating for at least 30 minutes to set.

Before serving, dust the rolled cake with powdered sugar if desired. Slice and serve the Carrot Cake Roll chilled.