Ingredients
+Cake
°3 eggs
°2/3 c (150g) granulated sugar
°1 teaspoon (5ml) vanilla extract
°1/2 teaspoon (2.5ml) salt
°1 teaspoon (5ml) baking powder
°1 teaspoon (5ml) ginger
°1/4 teaspoon (1.25 ml) nutmeg
°2 teaspoons (10ml) cinnamon
°3/4 cup (86g) flour
°2 cups (500 mL) grated carrots (about 2 medium carrots)
°Powdered sugar, to facilitate rolling
+Filling
°6 oz (170 g) cream cheese, at room temperature
°4 tablespoons (60 ml) butter, at room temperature
°2 cups (300g) powdered sugar
°1 teaspoon (5ml) vanilla extract
°Powdered sugar, for sprinkling
*Preparation
Preheat oven to 350°F (180°C).
Line a rectangular pan (10 × 15 in) with aluminum foil and spray with nonstick cooking oil.
Beat the eggs at high speed for 5 minutes, until they are frothy and dark yellow in color. Add the sugar and vanilla extract, then whisk.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon and flour.
Stir the wet ingredients into the dry ingredients until well blended. Then add the carrots.
Spread into prepared pan. The batter should form a very thin, well-spread layer from one edge of the pan to the other.
Bake for 9 to 15 minutes.
While the cake is baking, place a clean kitchen towel on a large work surface. Sprinkle generously with powdered sugar (about 1/4 cup).
As soon as the cake comes out of the oven, turn it over with a clean kitchen towel sprinkled with powdered sugar. Carefully remove foil.
Firmly roll the cake in the clean tea towel.
Let cool completely for at least an hour.
While cake cools, prepare frosting by beating butter and cream cheese until smooth.
Add powdered sugar and vanilla, then whisk.
When the cake is sufficiently cooled, gently unroll the kitchen towel.
Spread the filling evenly over the cake and roll up tightly again, this time without the kitchen towel.
Chill until firmed up a bit, at least thirty minutes to an hour.
Sprinkle with powdered sugar, then slice and serve.
The cake can be wrapped in plastic and frozen for up to a month. If desired, add nuts as a topping (or even in the cream cheese filling!).
Enjoy !
