1-Getting started: with your Carrot Cake Roll is easier than you might think, and I’ll walk you through it like we’re chatting in the kitchen. Begin by preheating the oven to 350°F and lining a 10×15-inch jelly roll pan with foil, then spray it with nonstick cooking spray to keep things from sticking. This step sets you up for success right from the start.

2-Next, beat the 3 eggs at high speed for 5 minutes until they’re frothy and dark yellow, then mix in the 2/3 cup granulated sugar and 1 teaspoon vanilla extract. In another bowl, whisk together the 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ginger, 1/4 teaspoon nutmeg, 2 teaspoons cinnamon, and 3/4 cup flour until blended. Stir this dry mix into the egg mixture just until combined, then fold in the 2 cups shredded carrots for that moist texture.

3-Spread the batter evenly in the pan and bake for 9-11 minutes, or up to 15 minutes if your oven runs cool, until it’s done but not overbaked. While it bakes, lay out a clean kitchen towel and sprinkle it with about 1/4 cup powdered sugar. Once the cake is out, flip it onto the towel, remove the foil, and roll it up tightly starting from the short end. Let it cool completely in the towel for 1-2 hours.

4-While waiting, make the filling by beating the 4 tablespoons butter and 6 ounces cream cheese until smooth, then add the 2 cups powdered sugar and 1 teaspoon vanilla extract. Once cooled, unroll the cake gently, spread the filling over it evenly, and roll it back up. Wrap it in plastic wrap and chill for 30 minutes to 1 hour before dusting with powdered sugar and serving. For more baking tips, you might like my banana nut bread recipe, which shares similar prep tricks.