Cream Cheese Filled carrot cake roll My Best Recipe

Instructions:

1. Grease and line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
5. Gently fold in the grated carrots and nuts (if using).
6. Pour batter into the prepared baking pan and spread evenly. Bake in a preheated oven until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
7. Immediately after baking, loosen the edges of the cake and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
8. Starting from one of the short ends, roll the cake up tightly with the towel. Let it cool completely rolled up in the towel (at least 1 hour).
9. While the cake is cooling, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until smooth. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
10. Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake. Re-roll the cake tightly, without the towel this time.
11. Wrap the carrot cake roll in plastic wrap and chill for at least 30 minutes.
12. Dust with powdered sugar and slice with a serrated knife. Serve.