Gulungan Kue Wortel

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line jelly roll pan with parchment. Spray with pan spray and set aside.
2. In a large bowl, use a hand mixer to whip 3 large eggs, for 2-3 minutes on high, until light and frothy.
3. Beat in ⅓ cup brown sugar, ⅓ cup granulated sugar, and 1 ½ teaspoon vanilla extract. Fold in the 2 ½ cups shredded carrots.
4. Whisk ¾ cup all-purpose flour, 1 ½ teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl.
5. Add the dry ingredients to the wet and fold in by hand just until no streaks of white remain.
6. Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean. While the cake is baking, lay out a clean kitchen towel and dust it with about ¼-⅓ cup of powdered sugar.
7. Remove the cake from the oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.
8. While the cake is cooling, prepare the cream cheese filling by beating the 4 ounces cream cheese, and 4 tablespoons salted butter, together in a large bowl until smooth.
9. Add 1 ½ teaspoon vanilla extract and 2 ½ cups powdered sugar and beat until smooth.
10. Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
11. Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
12. When you’re ready to serve, you can dust the chilled cake with powdered sugar or leave it plain. Slice with a sharp knife for the cleanest slices.