Ingredients:

  • 3 Large Eggs (150g), room temperature
  • 0.75 cup Granulated Sugar (150g)
  • 2 tbsp Vegetable Oil (30ml)
  • 1 tsp Pure Vanilla Extract (5ml)
  • 0.75 cup All-Purpose Flour (95g)
  • 1 tsp Baking Powder (5g)
  • 2 tsp Ground Cinnamon (5g)
  • 0.5 tsp Ground Ginger (1g)
  • 0.25 tsp Ground Nutmeg (0.5g)
  • 0.5 tsp Salt (3g)
  • 2 cups Finely Grated Carrots (200g), pressed dry
  • 2 tbsp Powdered sugar for dusting
  • 8 oz Full-fat Cream Cheese (226g), softened
  • 4 tbsp Unsalted Butter (56g), softened
  • 1 cup Powdered Sugar (120g), sifted
  • 1 tsp Vanilla Extract (5ml) for filling
  • 1 tsp Fresh Lemon Juice (5ml)
  • 0.5 cup Finely Chopped Toasted Pecans (60g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an inch of overhang for easy removal.
  2. In a large bowl or stand mixer, beat the eggs and granulated sugar on high speed for approximately 5 minutes until the mixture reaches the 'ribbon stage'—thick, pale, and doubling in volume.
  3. Gently whisk in the vegetable oil and vanilla extract into the aerated egg mixture.
  4. In a separate bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Carefully fold the dry ingredients into the wet batter until just combined.
  5. Fold in the finely grated and dried carrots. Spread the batter evenly into the prepared pan using an offset spatula.
  6. Bake for 12 minutes or until the top of the cake springs back when lightly touched. Do not overbake, as this causes cracking.
  7. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake and towel together from the narrow end. Let cool completely.
  8. Prepare the filling by beating cream cheese, butter, 1 cup powdered sugar, vanilla, and lemon juice until smooth. Fold in toasted pecans if using.
  9. Gently unroll the cooled cake, spread the cream cheese filling evenly to the edges, and reroll tightly without the towel. Chill for 1 hour before slicing.