Prep time: 15 minutes

Cook time: 16-18 minutes

Cake Materials:

• 2 medium sized carrots peeled and grated
• 3 eggs
• 3/4 cup all-purpose flour (sifted)
• 1/2 tsp baking soda (sifted)
• 1 tsp baking powder (sifted)
• Pinch of salt
• 1/2 cup sugar
• 1 tbsp. vanilla extract
• 1 tbsp. vegetable oil (additional needed for greasing the pan)
• 1 tbsp. ground cinnamon (sifted)
• 1/3 tsp ground ginger (sifted)

Cream Materials:

• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1/4 cup mascarpone cheese at room temp.
• Chocolate sprinkles (optional)

Cake Process:

1. Preheat the oven to 380 degrees F and line a large baking sheet with some parchment paper. Grease the parchment paper with some vegetable oil and set aside.
2. Grate the carrots into a bowl and set them aside.
3. In a large mixing bowl add in the eggs. Using a hand held electric mixer whip until the eggs are pale in color and fluffy.
4. Add in the sugar and continue mixing until all the sugar is dissolved.
5. Add in the vanilla extract and vegetable oil and mix to incorporate.
6. Add in the sifted flour, baking soda, baking powder, salt, cinnamon and ginger. Using a spatula mix everything together gently until it is fully incorporated.
7. Squeeze the carrots to try to get rid of as much moisture as possible. Place the dry carrots into the batter. Mix well to combine.
8. Pour the batter into the prepared pan and smooth out as much as possible.
9. Bake 16-18 minutes or until fully cooked through.
10. Remove from the oven and flip onto a another piece of parchment paper so that the the original parchment paper is now on top.
11. Remove the top piece of parchment paper carefully. Taking the bottom piece of parchment paper start to roll the cake up with the paper still inside (watch video for visual).
12. Set aside to cool completely.

Cream Process:

1. In a medium sized mixing bowl add in 1 cup of cold heavy whipping cream.
2. Whip the cream until soft peaks start to appear.
3. Gradually start to add in the sugar and mix until stiff peaks appear.
4. Add in the mascarpone cheese and mix on low speed only enough to combine the mascarpone cheese in with the heavy cream.
5. Roll out the cooled cake and spread a layer of the sweet cream over the top.
6. Start to roll the cake up trying not to push down to hard so that the cream doesn’t spill over too much.
7. Once the cake is rolled up, let it sit for an hour or two to set. If you have cream left over feel free to put it over the top of the roll (optional).
8. Top with chocolate sprinkles (optional) and set aside to set.
9. After a few hours cut and ENJOY!