Ingredients

The following ingredients have 4 Servings
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup granulated white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 3 medium carrots)
  • 1/3 cup very finely ground walnuts (optional)
  • 1/4 cup powdered sugar (for rolling)
  • 1 cup powdered sugar (sifted)
  • 8 ounces cream cheese (room temperature)
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)

Instruction

  • Preheat the oven to 375 degrees F.
  • Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch parchment sticking on the sides of the pan so that you can easily lift the cake from the baking sheet.
  • In a large bowl whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg.
  • In a separate large bowl, whisk together eggs and sugars for 1 minute until combined. Whisk in the oil, vanilla, ground walnuts, shredded carrots, and whisk just until combined.
  • After that, fold in the dry ingredients with a rubber spatula, and stir together until just combined. Do not overmix.
  • Spread the batter evenly into the prepared pan. Bake for 10 to 13 minutes, or until the top of the cake springs back when lightly pushed.
  • Remove the cake from the oven and immediately carefully lift the cake from the pan and onto a flat surface.
  • Then slowly, roll the cake from the short end to the short end. Place it onto a wire rack to cool until it reaches room temperature.