Carrot Cake Roll

Ingredients:

Carrot Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3 large eggs
• 3/4 cup granulated sugar
• 2 Tbsp oil (canola or vegetable)
• 1 tsp vanilla extract
• 2 cups shredded carrots

The BEST Cream Cheese Frosting:

• 8 oz cream cheese, cold
• 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then combine with dry mix and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.
2. Roll and Cool: Immediately roll the warm cake in parchment paper from short end to short end, cool for 10 minutes.
3. Prepare Frosting: Blend cream cheese and butter, then mix in powdered sugar and vanilla.
4. Assemble: Carefully unroll the cake, spread with cream cheese frosting, re-roll, and chill in the fridge or freezer.
5. Serve: Use a hot knife for clean slices, and let thaw slightly before serving.