Ingredients:
Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
The BEST Cream Cheese Frosting:
- 8 oz cream cheese, cold
- 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Directions:
- Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then combine with dry mix and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.
- Roll and Cool: Immediately roll the warm cake in parchment paper from short end to short end, cool for 10 minutes.
- Prepare Frosting: Blend cream cheese and butter, then mix in powdered sugar and vanilla.
- Assemble: Carefully unroll the cake, spread with cream cheese frosting, re-roll, and chill in the fridge or freezer.
- Serve: Use a hot knife for clean slices, and let thaw slightly before serving.