Instructions:
For the Cake
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Preheat your oven to 375 degrees
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Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining with parchment paper. Allow some parchment paper to hang over the sides of the pan
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Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl
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Whisk eggs and sugar together in a large bowl until combined well
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Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined
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Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined
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Pour batter into the prepared pan and spread out into one even layer
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Bake in preheated oven for 12 minutes
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Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using the parchment paper
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Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)
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Transfer to a cooling rack and let cool completely
For the Cream Cheese Filling:
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In a medium bowl, whisk together softened cream cheese and softened butter until smooth
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Slowly add in confectioners sugar and vanilla, whisking until completely combined
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Unroll the cake carefully, and evenly spread out the filling onto the cake making sure to leave about 1 inch of space on each side
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Re-roll the cake back into a log and wrap tightly with plastic wrap
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Allow the cake to chill in the fridge for at least 1 hour before serving
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Remove cake when ready to serve, mix glaze ingredients together, drizzle over the cake, and slice!
LIRE LA SUITE..