Ingredients for the Cake Roll:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup finely shredded carrots
Powdered sugar, for dusting
Ingredients for the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
For the Cake Roll:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch gelatin pan with parchment paper, leaving a little overhang on the sides.
Prepare the Batter:
In a large bowl, beat the eggs on high speed for 3 minutes until foamy and light yellow.
Gradually add the granulated sugar, pumpkin puree, and lemon juice, beating well after each addition.
Combine Dry Ingredients:
In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add this dry mixture gradually to the egg mixture, beating on low speed just until combined.
Fold in the Carrots:
Stir in the shredded carrots until evenly distributed in the batter.
Bake:
Spread the batter evenly in the prepared gelatin pan.
Bake in the preheated oven for 12-15 minutes or until the top springs back slightly to the touch.
Prepare to Roll:
While the cake is still warm, loosen the edges of the cake from the pan and invert it onto a kitchen towel sprinkled with powdered sugar.
Peel off the parchment paper and roll the cake in the towel, starting with a short side. Let it cool completely on a wire rack.
For the Cream Cheese Frosting: