Ingredients:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup shredded carrots
1/2 teaspoon vanilla extract
Powdered sugar (for dusting)
Cream Cheese Filling:
1/4 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Tropical Twist Elvis Presley Cake
Instructions:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until thick and pale in color, about 3 minutes.
Stir in the shredded carrots and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare the cream cheese filling. In a mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean kitchen towel dusted with powdered sugar.
Starting at one short end, gently roll the cake and towel together into a tight spiral. Place seam side down and let it cool completely on a wire rack.
Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface