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Preheat oven to 350°F (175°C). Grease and line a 15 x 10-inch jelly roll pan with parchment paper.
Make the cake batter: Combine the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, and nutmeg) in a medium bowl and mix well. Use an electric mixer to thicken and pale the eggs and granulated sugar in a large bowl. Combine the vegetable oil and vanilla essence, mixing well. Gradually add the dry ingredients until well combined. Stir in the grated carrots.
Once the jelly mold is ready, pour in the mixture and spread it out evenly. Bake the cake. Bake for 10-12 minutes or until a light touch causes the cake to spring back.
Cake Roll: Dust a clean dish towel with powdered sugar and place it on the counter while the cake bakes. Carefully transfer the cake to the towel once it has loosened from the sides of the pan once it is done baking. Remove the paper liner. Gather the cake and towel and roll them up, starting with one of the short sides. Let the rolled cake cool completely on a wire rack.
To make the filling, combine the cream cheese, powdered sugar, butter and vanilla essence in a medium bowl and stir until well combined.
Once the cake has cooled to room temperature, carefully unroll it and cover it with the cream cheese filling. Roll the cake up again, this time removing the towel, and place it on a serving plate to serve.
For the topping, combine the chopped walnuts and brown sugar in a small bowl. Before serving, garnish the cake roll with the filling.
Refrigerate for at least an hour to chill before serving or slicing the carrot cake roll.
I hope you enjoy this delicious carrot cake roll-up
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