Carrot Cake Roll with Dreamy Cream Cheese Filling!

1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter & Sugar: In a large bowl, beat sugar and butter until fluffy. Add eggs one at a time, followed by vanilla extract.

4. Mix & Add Carrots: Gradually mix in the flour mixture. Stir in grated carrots and walnuts (if using).

5. Bake the Cake: Pour the batter into the prepared pan, smooth the top, and bake for 12-15 minutes until a toothpick comes out clean. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the Filling: Beat cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until creamy.

7. Assemble the Roll: Spread the filling evenly over the cooled cake. Starting from a long edge, roll the cake into a tight log.

8. Chill & Serve: Place in the fridge for 30 minutes to set. Slice into thick, beautiful spirals and enjoy!

Quick Tips:
For extra flavor, toast the walnuts before adding them to the batter.
Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking.