Ingredients
¾cupall-purpose flour
1½tspground cinnamon
1tspbaking powder
½tspground ginger
½tspsalt
¼tspground nutmeg
⅛tspground cloves
3eggs
½cupsugar,or granulated white sugar
2tbspvegetable oil
1tspvanilla extract,homemade or store-bought
2cupscarrots,shredded, about 2-3 medium carrots
¼cuppowdered sugar,for rolling
1cuppowdered sugar,sifted
8ozcream cheese,room temperature
6tbspbutter,softened
1tspvanilla extract
Preparation
Preheat oven to 375 degrees F. Line a 15×10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.
Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves in a medium bowl until combined.
In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla, and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
Spread the batter evenly into the prepared pan. Bake for 10 to 13 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.
Then slowly, roll the cake until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
While the cake is cooling, make the cream cheese filling.
When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again. Spread the cream cheese mixture evenly over the cake, leaving a ¾-inch border on all sides.
Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.
Whisk together cream cheese, powdered sugar, butter, and vanilla extract until smooth. If the filling is too thin, add more powdered sugar.
If it is too thick, add a half teaspoon or two of water.
