INGREDIENTS:
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
1 cup confectioners sugar
1 (8 oz.) package cream cheese, softened
6 tbsp. salted butter, softened
1 tsp. pure vanilla extract
3 cups confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk
INSTRUCTIONS:
Perfectly moist, delicious and made with fresh carrots, then stuffed with the most heavenly cream cheese frosting filling
-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.
Stir batter just until combined.
-Pour batter into the jelly roll pan and spread into an even layer.
-Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
-Lay cake on a large wood cutting board and gently roll the cake lengthwise.
-Carefully transfer the cake to a cooling rack and let cool completely.
-Combine confectioners’ 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 onto the cake, allowing for a small gap on all edges.
-Reroll the cake and wrap it tightly with plastic cling wrap. Chill in the fridge for 1 hour before serving.
-When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice