Carrot cake roll with cream cheese frosting filling

*Ingredients:

+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

*instructions

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.