Classic carrot cake roll (Printer-Friendly)

Moist carrot cake with warm spices, rolled and filled with rich cream cheese frosting for a delicate swirl.

# What You'll Need:

→ Cake Batter

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 3 large eggs
10 - 1 cup granulated sugar
11 - 1/3 cup canola or vegetable oil
12 - 1 teaspoon pure vanilla extract
13 - 1 cup freshly grated carrots

→ Cream Cheese Frosting

14 - 8 ounces full-fat cream cheese, cold
15 - 1/4 cup unsalted butter, softened
16 - 1 1/2 cups powdered sugar, sifted
17 - 1 teaspoon pure vanilla extract

# Steps to Follow:

01 - Preheat the oven to 375 degrees Fahrenheit. Line a 10 x 15-inch jelly roll pan with parchment paper, leaving enough overhang to lift out the cake easily.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until spices are evenly distributed.
03 - In a large bowl, whisk eggs, sugar, oil, and vanilla extract for about 2 minutes until pale and slightly fluffy.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until no dry flour remains without overmixing.
05 - Carefully fold in the freshly grated carrots until evenly combined without crushing them.
06 - Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 10 to 13 minutes until the top springs back when touched and a toothpick inserted in the center comes out clean.
07 - Immediately lift the hot cake out of the pan using the parchment paper and place it on a clean surface. Starting at a short end, roll the cake and parchment together into a tight log. Let it cool rolled for at least 10 minutes.
08 - Beat cold cream cheese and softened butter together until smooth and lump-free. Gradually sift in powdered sugar, mixing well after each addition. Stir in vanilla extract and continue beating until fluffy and creamy.
09 - Unroll the cooled cake gently and spread an even, thick layer of frosting from edge to edge, leaving a 1/2-inch border at the far long edge. Re-roll the cake tightly without parchment, seam side down. Wrap tightly in plastic wrap.
10 - Chill the assembled roll in the refrigerator for at least 1 hour or freeze for about 30 minutes to firm up before slicing.
11 - Use a large sharp knife dipped in hot water and wiped dry between cuts to slice cleanly. Allow slices to warm slightly to room temperature for optimal texture and flavor.

# Extra Suggestions:

01 - Rolling the cake while warm prevents cracking and ensures a supple sponge.
02 - Freshly grated carrots provide moisture and a delicate texture.
03 - Chilling the frosted roll before slicing creates neat spirals in each piece.

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