For the Carrot Cake Roll:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 1/2 cups grated carrots (about 2 medium carrots)
1/2 cup chopped pecans (optional)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract


For the Carrot Cake Roll:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the shorter sides for easy removal.
Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes or until the mixture is thick and pale in color.
Add Pumpkin and Carrots: Gently fold in the pumpkin puree followed by the grated carrots. Gradually fold in the dry ingredients until just combined. If desired, fold in the chopped pecans.
Bake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake, along with the towel, starting from a shorter side. Let it cool completely in this rolled-up position.

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