Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll is truly is the best carrot cake recipe!  Perfectly moist, delicious and made with fresh carrots, then stuffed with the most heavenly 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

1. 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.
2. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
3. In a large bowl, combine eggs and sugar and whisk until combined.
4. Add vegetable oil, vanilla extract, and carrots and mix again until combined.
5. Pour the dry ingredients into the large bowl and fold to combine.
6. 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.
7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
8. Carefully transfer the cake to a cooling rack and let cool completely.
9. To prepare the filling,
10. combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
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