A charming and tender carrot sponge rolled with silky cream cheese frosting—perfect for brunch, holidays, or a sweet treat any day.

Scale

¾ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

3 large eggs

½ cup granulated sugar

⅓ cup packed light brown sugar

2 tsp vanilla extract

2 cups finely grated carrots

½ cup chopped walnuts (optional)

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 cup powdered sugar, sifted

½ tsp vanilla extract

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1. Preheat oven to 350°F and line a jelly roll pan with greased parchment.

2. Whisk dry ingredients (flour, powder, soda, spices, salt) in a bowl.

3. Beat eggs and sugars until light, then stir in vanilla.

4. Fold in dry mix, then carrots and walnuts.

5. Bake 12–14 minutes until golden and springy.

6. Invert onto powdered sugar-dusted towel, peel off parchment, and roll warm.

7. Beat cream cheese and butter, then sift in powdered sugar and vanilla.

8. Unroll cooled cake, spread frosting, and re-roll.

9. Chill roll 1–2 hours, then slice into spirals.

Dust the towel and parchment well to prevent sticking.

Don’t overbake for a tender sponge.

Chill before slicing for neater spirals.