Ingredients:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup shredded carrots
1/4 cup powdered sugar (for dusting)
1 cup cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs until they’re well combined.
Gradually add the granulated sugar, canned pumpkin, and lemon juice, continuing to beat until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in the shredded carrots.
Pour the batter onto the prepared jelly roll pan and spread it evenly.
Bake for 15-20 minutes, or until the cake springs back when touched.
While the cake is baking, lay a kitchen towel on your countertop and dust it with the 1/4 cup of powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel.
Carefully peel off the parchment paper and roll the cake and towel together, starting from the short end.
Let the cake cool completely while rolled.
In the meantime, prepare the cream cheese filling by beating the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.
Carefully unroll the cake and spread the cream cheese filling evenly over it.
Roll the cake back up without the towel.
Wrap it in plastic wrap and refrigerate for at least one hour before serving.
Prep Time: 20 minutes | Baking Time: 15-20 minutes | Total Time: Approximately 1 hour and 40 minutes (including cooling and refrigeration)
Kcal: Varies | Servings: 10-12 servings
