Line a raised-edge cookie sheet with parchment paper and spray with nonstick spray.
Generously sprinkle a clean kitchen towel with powdered sugar and set aside.
Step 2: Make the Cake
Prepare the carrot cake batter according to package directions or your own recipe.
Fold in the grated carrots.
Pour batter evenly into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Roll the Cake
Immediately turn the hot cake out onto the sugared towel.
Carefully peel off the parchment paper.
Fold the towel over the short ends, then gently roll the cake from one short end into a log.
Let cool for 45–60 minutes.
Step 4: Make the Frosting
In a bowl, beat cream cheese and butter with a hand mixer until smooth.
Add vanilla extract.
Gradually mix in powdered sugar, one cup at a time, until creamy and spreadable.
Step 5: Assemble & Chill
Unroll the cooled cake gently.
Spread frosting evenly over the surface.
Re-roll the cake and place seam-side down on a serving plate.
Refrigerate for at least 30 minutes before slicing.
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