Carrot Cake Roll

Here is a recipe for carrot cake rolls (makes 2 rolls):

Cake:

-  9 eggs

-  2 1/4 cups granulated sugar

-  2 1/4 cups shredded carrots

-  3 teaspoons lemon juice

-  3 teaspoons vanilla extract

-  2 1/4 cups all-purpose flour

-  3 teaspoons baking powder

-  4 1/2 teaspoons ground cinnamon

-  1 1/2 teaspoons nutmeg

-  1 1/2 teaspoons all spice

-  1 1/2 teaspoons salt

-  1 1/2 cups chopped walnuts

Frosting:

-  2 (8 ounce) packages cream cheese

-  1 1/2 cups powdered sugar

-  8 tablespoons softened butter

-  2 teaspoons vanilla extract

Preheat oven to 375 degrees and generously coat two 9 x 13 inch cookie sheets with cooking spray or butter.

In a large bowl, beat or whisk eggs until until light and foamy.  Gradually beat or stir in granulated sugar.  Next, mix in shredded carrots, lemon juice, and vanilla extract.  In a separate bowl, combine all-purpose flour, baking powder, cinnamon, nutmeg, all spice, and salt.  Fold the dry ingredients into carrot carrot mixture.  Pour batter evenly into the two baking sheets and spread with a spatula to line each 9 x 13 inch baking sheet.  Sprinkle the chopped walnuts evenly between the two carrot batter mixtures.  Place into oven and bake for 15 minutes.  *As a suggestion, I recommend that you bake each carrot cake a few minutes, or even 5 to 10 minutes, apart just in case you have trouble removing the cake(s) from the baking sheet(s).  This will be easier in the long run (see next paragraph), as you want to wrap each carrot cake in the dampened cloths/towels as soon as possible, after they are done baking and still warm.

While the carrot cakes are baking, dampen two cloths/towels (large enough for the two 9 x 13 inch carrot cakes).  Once carrot cakes are done, remove them from the oven and turn each baking sheet over onto each dampened cloth/towel.  My cakes stuck a bit, so I had to hit the bottom of the pans with a spatula a few times.  Roll up the cakes, lengthwise, in the cloths/towels and let cool for approximately 20 minutes.

While the cakes are cooling, you can make the frosting.  In a medium bowl, mix the cream cheese, softened butter, powdered sugar, and vanilla until well combined.  After 20 minutes, unroll each carrot cake and spread the frosting along the surface.  Roll each one again (with the cream cheese frosting mixture inside) tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right way, wrap the carrot cake rolls in plastic wrap and store in the refrigerator.  You can also freeze the carrot cake rolls if you desire.  Enjoy!