Ingredients:
+For the 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 cloves
°3 large eggs
°1/2 cup granulated sugar
°2 tablespoons vegetable oil
°1 tsp pure vanilla extract
°3 medium carrots, grated
+For filling:
°1 cup sugar confectioner
°1 package 8 oz cream cheese, softened
°6 tbsp salted butter, softened
°1 tsp pure vanilla extract
+For the ice drizzle:
°3 cups sugar confectioner
°1/2 teaspoon vanilla extract
°10-11 tablespoons milk
Instructions :
Preheat oven to 375 degrees F and line a 15 x 10-inch jelly pan with parchment paper, leaving some overhang on each side.
In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves.
In a large bowl, combine the eggs and sugar and beat until combined.
Add the vegetable oil, vanilla extract and carrots and mix again.
Pour the dry ingredients into the large bowl and mix.
Stir the dough until well mixed. Pour the dough into the jelly pan and spread in a uniform layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
Place the cake on a large wooden cutting board and roll it gently lengthwise.
Gently transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
Mix the icing 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 on the cake
Enjoy !
