Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a jelly roll pan.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- Gradually stir in the vegetable oil until combined.
- In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the egg blend, and carefully fold in the grated carrots until evenly distributed.
Baking
- Pour the batter into your prepared pan and spread evenly.
- Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare a clean kitchen towel and dust it with powdered sugar.
- After the cake is done, carefully invert it onto the towel and roll it up with the towel inside to cool.
Filling
- In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is fully cooled, gently unroll it from the towel and spread the filling evenly across the surface.
- Roll the cake back up without the towel and chill in the refrigerator for one hour before slicing.
Nutrition
Notes
For variations, you can substitute grated zucchini for a different moisture level, or use applesauce instead of oil for a lighter version. Dust with powdered sugar before serving for elegance.