Ingredients:

  • 3 large Eggs, room temperature
  • 3/4 cup (150g) Granulated sugar
  • 2 tbsp (30ml) Neutral oil
  • 1 tsp Vanilla extract
  • 3/4 cup (95g) All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 2 cups (200g) Finely grated carrots
  • 1/2 cup (60g) Finely chopped walnuts
  • 1/4 cup Powdered sugar for dusting
  • 8 oz (225g) Full-fat cream cheese, softened
  • 4 tbsp (56g) Unsalted butter, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Vanilla extract
  • 1/8 tsp Salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an inch of overhang, and grease the paper lightly. Note: The overhang acts as handles for easy removal.
  2. In a large bowl, beat the 3 eggs and 3/4 cup granulated sugar on high speed for exactly 5 minutes until the mixture is pale and thick.
  3. Whisk together the flour, baking powder, spices, and salt. Gently fold this into the egg mixture along with the oil and vanilla. Note: Use a silicone spatula and a cut and fold motion.
  4. Fold in the 2 cups of carrots and 1/2 cup walnuts until no streaks of flour remain.
  5. Spread the batter evenly into the pan. Bake for 12 minutes until the top springs back when touched.
  6. Dust a towel with powdered sugar. Invert the hot cake onto it, remove parchment, and roll tightly from the narrow end. Note: Do this while the cake is steaming hot.
  7. Cool the rolled cake on a wire rack for 60 minutes until it feels room temperature to the touch.
  8. Beat the cream cheese, butter, powdered sugar, vanilla, and salt until the frosting is velvety and smooth.
  9. Unroll the cake gently. Spread the filling to within half an inch of the edges and re roll tightly.
  10. Chill the log for at least an hour until the filling is firm and set. | Serving Size | Ingredient Adjustments | Pan Size | Total Time | | :--- | :--- | :--- | :--- | | 5 People | Halve all ingredients (use 2 small eggs) | 9x9 square pan | 75 mins | | 10 People | Use standard recipe quantities | 10x15 jelly roll | 90 mins | | 20 People | Double ingredients (two separate pans) | Two 10x15 pans | 110 mins | When you are spreading the batter, pay extra attention to the corners. Batter tends to pull toward the center, leaving the corners thin and prone to overbaking. Use an offset spatula to push the mixture right to the edges of the parchment. This ensures your final Carrot Cake Roll has uniform thickness from end to end, making those decorative end slices just as beautiful as the center ones.