INGREDIENTS
FOR THE CAKE
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger in powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup cooked carrot puree (about 2 medium carrots)
• 1 teaspoon vanilla extract
• 1/2 cup chopped Italian walnuts (optional)
FOR THE FILLING
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
INSTRUCTIONS
1. Preheat the oven to 190°C (375°F). Butter and flour a 10″ x 15″ jelly roll pan.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. In a large bowl, beat the eggs with the sugar until fluffy.
4. Mix carrot puree and vanilla extract.
5.Gradually add the dry ingredients to the wet ingredients and stir until well combined.
6. Add chopped walnuts if necessary.
7. Pour the mixture into the prepared jelly mold and spread it evenly.
8. Bake for 13-15 minutes or until the dough feels firm and elastic.
9. While the dough is still warm, carefully roll it out on a clean tea towel (starting with the short side).
10.Allow the cake, still rolled up, to cool completely.
11. In a medium bowl, beat cream cheese, butter and vanilla extract until smooth.
12. Gradually add the powdered sugar until the icing is thick and creamy.
13. Open the cooled cake and spread the cream cheese frosting over it. Leave a 1/2-inch margin around the edges.
14. Carefully roll out the dough (without a cloth) and place it on a plate.
15.Before serving, place the cake in the refrigerator for at least 30 minutes.
16. Enjoy this delicious recipe
