Carrot Cake Roll with Cream Cheese Frosting Filling

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 tbsp. vegetable oil
• 1 tsp. pure vanilla extract
• 3 medium carrots, shredded

For the Filling:

• 1 cup confectioners sugar
• 1 (8 oz.) package cream cheese, softened
• 6 tbsp. salted butter, softened
• 1 tsp. pure vanilla extract
• For the Glaze Drizzle:
• 3 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 10-11 tbsp. milk

Instructions

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.

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