Carrot Cake Roll

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375 degrees

Step 2

Add a sheet of parchment paper to a cookie sheet and grease it with some butter

Step 3

Combine flour, cinnamon, baking powder, salt, ginger and nutmeg in a medium bowl

Step 4

Whisk eggs and sugar together in a large bowl

Step 5

Add vegetable oil, vanilla, raisins, walnuts and shredded carrots to the egg mixture

Step 6

Add the dry ingredients into the wet and fold in

Step 7

Pour batter onto the prepared sheet and spread into an even layer

Step 8

Bake for 12 minutes

Step 9

Remove carefully from the oven and transfer the cake onto a clean tea towel using the parchment paper

Step 10

Remove the parchment paper layer and carefully roll the cake into a tight log with the tea towel

Step 11

Let cool completely

Step 12

For the frosting, whisk together softened cream cheese and softened butter until smooth

Step 13

Add in confectioners sugar and vanilla, whisking until combined

Step 14

Unroll the cake carefully, and spread the filling onto the cake making leaving about an in of space on all sides

Step 15

Re-roll the cake back into a log and wrap tightly with plastic wrap

Step 16

Allow the cake to chill in the fridge for at least an hour to a day before serving

Step 17

Remove cake when ready to serve, slice and enjoy!