The best carrot Cake Roll

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The best carrot Cake Roll

INGREDIENTS:

  • 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 cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp. vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 medium carrots, shredded
  • 1 cup confectioners sugar
  • 1 (8 oz.) package cream cheese, softened
  • 6 tbsp. salted butter, softened
  • 1 tsp. pure vanilla extract
  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk

INSTRUCTIONS:

Perfectly moist, delicious and made with fresh carrots, then stuffed with the most heavenly cream cheese frosting filling

-Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.

-In a large bowl, combine eggs and sugar and whisk until combined. Add vegetable oil, vanilla extract, and carrots and mix again until combined.

-Pour the dry ingredients into the large bowl and fold to combine.

Stir batter just until combined.

-Pour batter into the jelly roll pan and spread into an even layer.

-Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.

-Lay cake on a large wood cutting board and gently roll the cake lengthwise.

-Carefully transfer the cake to a cooling rack and let cool completely.

-Combine confectioners’ sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.

-Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.

-Reroll the cake and wrap it tightly with plastic cling wrap. Chill in the fridge for 1 hour before serving.

-When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice