Bring oven to a preheating temperature. Ready your oven for baking at 350°F (175°C). Grease and line a jelly roll pan that measures 15×10 inches with parchment paper.
Get the Cake Batter Ready: Combine the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, and nutmeg) in a medium bowl and mix well. Use an electric mixer to thicken and lighten the eggs and granulated sugar in a big basin. Combine the vegetable oil and vanilla essence by mixing well. Toss in the dry ingredients little by little until combined. Stir in the carrots that have been shredded.
After you have the jelly roll pan ready, pour in the batter and spread it out evenly. Bake the cake. Cook for 10 to 12 minutes, or until a little touch causes the cake to bounce back.
Cake Roll: Sprinkle a clean dish towel with powdered sugar and set it on the counter while the cake bakes. Carefully transfer the cake onto the towel once you free it from the pan’s sides after it’s done baking. Take remove the paper liner. Gather the cake and towel and roll them up, beginning with one of the shorter sides. Allow the rolled cake to cool entirely on a wire rack.
To make the filling, combine the cream cheese, powdered sugar, butter, and vanilla essence in a medium bowl and mix until combined.
When the cake has cooled to room temperature, carefully unroll it and top it with the cream cheese filling. Roll the cake again, this time removing the cloth, and place it on a tray for serving.
For the topping, mix the chopped nuts and brown sugar in a small bowl. Before serving, top the cake roll with the filling.
Put in the fridge for at least one hour to chill before serving or slicing the carrot cake roll.
I hope you enjoy this tasty carrot cake roll
