BLESS THIS MESS
Spring is a whole lot brighter with this simple, sweet, and moist carrot cake roll to enjoy with a little tea at breakfast or as a festive dessert!
Preheat the oven to 350 degrees F., and line a jelly roll pan with a piece of foil. In a large mixing bowl or in the bowl of your stand mixer, add the eggs and the maple syrup.
Beat with an electric mixer or with the whisk attachment of your stand mixer for 5 minutes. The mixture will be very light and puffy.
Add the vanilla to the bowl. Sprinkle the salt, baking powder, cinnamon, and flour over the top of the whipped eggs and then fold the ingredients into the eggs. Add the shredded carrots and fold into the batter.
Spread the batter into an even, thin layer in the pan, being sure to spread it to the edges and corners of the pan. Bake until cooked through, about 15 minutes.
While the cake is baking, spread a large clean kitchen towel out and dust it with ¼ cup flour or powdered sugar. When the cake comes out of the oven, holding it carefully on the foil ends, flip it, top down onto the prepared kitchen towel. Remove the pan.
Gently remove the foil from the back of the cake. Starting at the short end of the cake, roll it up inside the towel. Roll the cake completely inside the towel and let it rest there until it cools, at least 1 hour.
When you are ready to assemble your carrot cake roll, make the icing according to recipe. Carefully unroll the cake inside of the towel. Spread the filling evenly over the inside of the cake.
Starting at the same short edge that you started rolling the cake up in the towel, roll the cake (without the towel) into a roll. Refrigerate until ready to serve. Dust with powdered sugar and slice.