1. Preheat and Prepare:
– Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, ensuring it hangs over the edges for easy removal.
2. Mix Dry Ingredients:
– In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix Wet Ingredients:
– In a separate large bowl, whisk together the eggs, granulated sugar, oil, and vanilla extract until well combined.
4. Combine and Fold:
– Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the shredded carrots.
5. Bake:
– Pour the batter into the prepared pan, spreading it evenly. Bake for 10-13 minutes, or until the cake springs back when touched.
6. Roll and Cool:
– As soon as the cake comes out of the oven, carefully lift it out of the pan using the parchment paper edges. Place it on a flat surface.
– Starting from a short end, roll the cake up in the parchment paper while it is still warm. Let it cool completely, about 10 minutes.
7. Prepare the Frosting:
– In a medium bowl, beat the cold cream cheese and room temperature butter until smooth.
– Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.
8. Assemble the Cake Roll:
– Gently unroll the cooled cake, being careful not to crack it.
– Spread the cream cheese frosting evenly over the cake.
– Re-roll the cake without the parchment paper. Wrap it tightly in plastic wrap and chill in the refrigerator for at least an hour, or in the freezer for about 30 minutes, to set.
9. Serve:
– When ready to serve, use a hot knife (run under hot water and wiped dry) to slice the cake cleanly.
– Allow the slices to thaw slightly before serving.
Enjoy the best Carrot Cake Roll with its perfect blend of spices and creamy frosting, making it an irresistible treat for any gathering!
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