Carrot Cake Roll

INGREDIENTS:

For the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup finely grated carrots
1/2 teaspoon vanilla extract
Powdered sugar, for dusting
For the Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

DIRECTIONS:

Preheat your oven to 375°F (190°C).
Grease a 10×15-inch jelly roll pan with cooking spray, then line it with parchment paper. Grease the parchment paper as well. Set aside.
In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In another mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
Stir in the grated carrots and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Spread the batter evenly into the prepared jelly roll pan.
Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.
While the cake is baking, prepare the filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the vanilla extract and powdered sugar, and beat until well combined and smooth.
Once the cake is baked, immediately loosen the edges of the cake from the pan using a knife.
Dust a clean kitchen towel with powdered sugar.
Carefully invert the warm cake onto the prepared towel.
Peel off the parchment paper.
Starting at one short end, gently roll the cake and the towel together into a tight roll.
Place the rolled cake seam-side down on a wire rack to cool completely.
Once the cake has cooled completely, carefully unroll it …