- 3 eggs
- 2/3 cup white granulated sugar
- 1 tsp vanilla extract.
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ginger
- 1/4 tsp nutmeg
- 2 tsp cinnamon
- 3/4 cup flour
- 2 cups shredded/grated CARROTS (two medium-sized ones)
- Powdered sugar
- 6 oz cream cheese at room temp.
- 4 tbsp butter room temp.
- 2 cups powdered sugar
- 1 tsp vanilla extract
Beat eggs at high for 5 minutes, until light yellow and doubled in volume.
In a medium-sized bowl combine the flour, salt, baking powder, ginger, nutmeg, and cinnamon, set aside.
Add the vanilla and sugar to the eggs and blend.
Gradually add in the dry mixture and blend until combined.
Stir in the shredded carrot.
Line a 10 x 15″ baking pan with a rim or a jelly roll pan that size.
Line with aluminum foil and grease the foil.
Spread batter in pan evenly.
Bake at 350 F for about 10 minutes until cake is brown on edges and light brown over the surface. The cake should feel set, but may still feel a bit squishy.
Remove from the oven and invert pan onto a tea towel dusted with powdered sugar
Gently peel off the aluminum foil.
Roll up cake with the towel from the short side, allow to cool rolled up in the towel.
Prepare the filling:
Cream the butter and cream cheese together.
Blend in the sugar and vanilla until smooth.
Unroll the cooled cake and spread the filling all over the cake.
Re-Roll cake, removing the tea towel as you roll.
Wrap in plastic wrap and refrigerate for an hour or two until chilled.