Ingredients :
For the Carrot Cake:3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon baking soda1/4 teaspoon ground nutmeg1/4 teaspoon salt3 large eggs1/2 cup granulated sugar1/4 cup packed light brown sugar1 teaspoon vanilla extract2 cups finely grated carrots (about 2-3 medium carrots)Powdered sugar, for dustingFor the Cream Cheese Filling:1 cup powdered sugar, sifted8 oz cream cheese, softened6 tablespoons unsalted butter, softened1 teaspoon vanilla extract
Préparations :
In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and mix to combine.Gradually add the powdered sugar and beat until the filling is smooth and fluffy.4. Assemble the Roll:Once the cake has cooled completely, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.Roll the cake back up, this time without the towel. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.5. Serve:When ready to serve, dust the carrot cake roll with powdered sugar. Slice and enjoy!Enjoy!