Carrot cake roll with cream cheese frosting filling


+For cake:

°3/4 cup flour

°2 tsp. ground cinnamon

°1 tsp. Baking powder

°1/2 tsp. kosher salt

°1/2 tsp. Ground ginger

°1/4 tsp. Ground nutmeg°

°1/8 tsp. ground carnation

°3 large eggs

°1/2 cup granulated sugar

°2 tbsp. Vegetable oil

°1 tsp. Pure vanilla extract

°3 grated medium carrots

+To fill:

°1 cup confectioner's sugar

°1 package (8 ounces) soft cream cheese

°6 tbsp. Soft salted butter

°1 tsp. Pure vanilla extract

+For the glaze drizzle:

°3 cups of confectioners' sugar

°1/2 teaspoon of vanilla extract

°10-11 tablespoons. milk


Preheat oven to 375°F and line a 15" by 10" jelly roll with parchment paper, leaving a little protrusion on each side.

In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk well.

In a large bowl, combine the eggs with the sugar and beat until combined.

Add the vegetable oil, vanilla extract, and carrots, and mix again until combined.

Pour the dry ingredients into a large bowl and stir to combine.

Stir the mixture until it homogenizes. Pour batter into jelly pan and spread in an even layer. Bake for 12 minutes, then remove the cake from the pan, using the bulges on the sides.

Place the cake on a large wooden cutting board and gently roll the cake lengthwise.

Carefully transfer cake to cooling rack and let cool completely.

to prepare the filling,

Combine confectioners' sugar, cream cheese, butter, and vanilla extract in a medium bowl and beat until smooth and creamy.

Carefully roll out the cake and spread the filling over the cake, leaving a small indentation on all edges.

Roll the cake and wrap it tightly with plastic wrap.

Chill in the refrigerator for an hour before serving.

When ready to serve, combine glaze ingredients in mixing bowl and whisk until smooth. Sprinkle over the cake and cut.