Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs until well combined.
Gradually mix in granulated sugar, canned pumpkin, and lemon juice until smooth.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Slowly incorporate the dry ingredients into the wet mix until just blended.
Fold in the shredded carrots.
Pour the batter into the prepared pan, spreading evenly.
Bake for 15-20 minutes, or until the cake is springy to the touch.
While baking, prepare a kitchen towel on the counter and sprinkle with 1/4 cup powdered sugar.
Immediately after baking, invert the cake onto the towel, peel off the parchment, roll the cake with the towel from the short end, and let cool completely.
For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Carefully unroll the cake, spread the filling evenly, then re-roll without the towel.
Wrap in plastic wrap and chill in the fridge for at least an hour before serving.
Notes:
Preparation Time: Total preparation, including baking and cooling, is roughly 1 hour and 40 minutes.
Serving Size: Yields 10-12 servings, perfect for group events or extended family desserts.
Ingredient Tips: Use freshly grated carrots for optimal flavor and texture. Their moisture enhances the cake’s tenderness.
Baking Tips: Preheat your oven for even cooking. Roll the cake while warm to avoid cracks.
Frosting Advice: Ensure cream cheese and butter are at room temperature for a smooth frosting.
Storage: Keep refrigerated, wrapped in plastic, for up to 5 days. Freeze for up to 3 months for longer storage.
Serving Suggestion: Add a dusting of powdered sugar or a drizzle of icing for an elegant finish. Serve chilled for the best experience
