Carrot Cake Roll with Cream Cheese Frosting,,

Instructions;

In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat eggs, granulated sugar, and brown sugar until pale and thick. Add oil and vanilla, then stir in grated carrots.

Gently fold in the dry ingredients just until combined.

Grease your jelly roll pan and line it with parchment paper. Pour the batter into the pan and spread it evenly.

Bake at 180°C (350°F) for 12–15 minutes or until the top springs back when lightly touched.

While the cake is still warm, place a clean kitchen towel on the counter and dust it lightly with powdered sugar. Turn the cake out onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short end. Let it cool completely while rolled.

To make the frosting, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, and beat until fluffy.

Once the cake is cool, carefully unroll it. Spread the frosting evenly over the cake and roll it back up (without the towel). Wrap in cling film and chill for at least 1 hour before slicing.

Dust with powdered sugar before serving if desired/..