Ingredients:

  • 3 large eggs, room temperature
  • 150g granulated white sugar
  • 30ml neutral vegetable oil
  • 5ml pure vanilla extract
  • 150g carrots, finely shredded
  • 95g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 225g brick-style cream cheese, softened
  • 60g unsalted butter, softened
  • 120g powdered sugar, sifted
  • 5ml vanilla extract
  • 50g toasted pecans, finely chopped

Instructions:

  1. Preheat and Prep: Heat your oven to 375°F (190°C). Line your 10x15 inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides.
  2. Aerat the Eggs: Beat the 3 large eggs at high speed for 5 minutes. Smell Checkpoint: You'll notice the sharp, sulfurous scent of the eggs fade into a mild, sweet aroma as they become pale and thick.
  3. Incorporate Sugars and Oil: Gradually beat in the 150g granulated sugar, 30ml vegetable oil, and 5ml vanilla extract until the mixture is glossy.
  4. Sift and Fold: In a separate bowl, sift the 95g flour, baking powder, baking soda, and all spices. Gently fold this into the egg mixture using a spatula.
  5. Add the Carrots: Fold in the 150g finely shredded carrots. Smell Checkpoint: The aroma of spicy cinnamon and ginger will suddenly bloom as they hit the wet batter.
  6. The Quick Bake: Pour into the pan and spread evenly. Bake for 10–12 minutes until the top of the cake springs back when lightly touched.
  7. The Hot Roll: Immediately invert the hot cake onto a towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel from the narrow end. Let cool for 2 hours.
  8. Whip the Filling: Beat 225g cream cheese and 60g butter until smooth. Add 120g powdered sugar and 5ml vanilla, beating until velvety and stiff peaks form.
  9. Assemble: Carefully unroll the cooled cake. Spread the filling, leaving a 1/2 inch border. Sprinkle with 50g toasted pecans.
  10. Final Set: Re roll the cake tightly (without the towel). Wrap in plastic and refrigerate for 30 minutes until the filling is firm enough to slice clean. > Chef's Note: When folding the dry ingredients, use a figure eight motion with your spatula. This preserves the air bubbles you spent 5 minutes creating, ensuring the cake stays light rather than turning into a dense pancake.