- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Carrot Cake Batter:
- In a large bowl, beat the eggs and sugar together until well combined. Add the pureed carrots and vanilla extract, mixing until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Mix Dry Ingredients into Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread Batter in the Pan:
- Spread the batter evenly in the prepared jelly roll pan.
- Bake:
- Bake in the preheated oven for 12-15 minutes or until the cake is set and springs back when touched.
- Prepare a Kitchen Towel:
- While the cake is baking, lay out a clean kitchen towel and dust it with confectioners’ sugar.
- Roll the Cake:
- Once the cake is done baking, immediately turn it out onto the prepared kitchen towel. Peel off the parchment paper and roll the cake, starting from the short end, with the towel inside. Allow it to cool completely.
- Prepare the Cream Cheese Frosting:
- In a bowl, beat together the softened cream cheese, softened butter, confectioners’ sugar, and vanilla extract until smooth.
- Unroll the Cake and Spread Frosting:
- Gently unroll the cooled cake and spread the cream cheese frosting evenly over the surface.
- Roll it Up Again:
- Carefully roll the cake back up, this time without the towel. Place the seam side down.
- Chill:
- Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour to set.
- Slice and Serve:
- Once chilled, slice the Carrot Cake Roll into rounds and serve. Optionally, dust with more confectioners’ sugar before serving.
Enjoy this delicious Carrot Cake Roll with Cream Cheese Frosting Filling as a festive and flavorful dessert!