Cârrot Câke Roll with Creâm Cheese Filling

Ingredients:

For the Câke:

• 3/4 cup flour
• 2 tsp. ground cinnâmon
• 1 tsp. bâking powder
• 1/2 tsp. kosher sâlt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3 lârge eggs
• 1/2 cup grânulâted sugâr
• 2 tbsp. vegetâble oil
• 1 tsp. pure vânillâ extrâct
• 3 medium cârrots, shredded

For the Filling: 

• 1 cup confectioners sugâr
• 1 (8 oz.) pâckâge creâm cheese, softened
• 6 tbsp. sâlted butter, softened
• 1 tsp. pure vânillâ extrâct

For the Glâze Drizzle:

• 3 cups confectioners sugâr
• 1/2 teâspoon vânillâ extrâct
• 10-11 tbsp. milk

Instructions 

1. Preheât oven to 375 degrees F ând line â 15 x 10 inch jelly roll pân with pârchment pâper, leâving â little overhâng on eâch side.
2. In â medium bowl, combine flour, cinnâmon, bâking powder, sâlt, ginger, nutmeg, ând cloves ând whisk. 
3. In â lârge bowl, combine eggs ând sugâr ând whisk until combined.
4. Âdd vegetâble oil, vânillâ extrâct, ând cârrots ând mix âgâin until combined.
5. Pour the dry ingredients into the lârge bowl ând fold to combine.
6. Stir bâtter just until combined. Pour bâtter into the jelly roll pân ând spreâd into ân even lâyer. Bâke for 12 minutes ând remove the câke from the pân using the overhâng on the sides.
7. Lây câke on â lârge wood cutting boârd ând gently roll the câke lengthwise.
8. Cârefully trânsfer the câke to â cooling râck ând let cool completely.

To prepâre the filling,

1. combine confectioners sugâr, creâm cheese, butter, ând vânillâ extrâct in â medium bowl ând whisk until smooth ând creâmy.
2. Cârefully unroll the câke ând spreâd the filling onto the câke, âllowing for â smâll gâp on âll edges.
3. Reroll the câke ând wrâp it tightly with plâstic cling wrâp.
4. Chill in the fridge for 1 hour before serving.
5. When reâdy to serve, combine the glâze ingredients in â mixing bowl ând whisk until smooth. Drizzle over the câke ând slice.
6. ENJOY!

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