Ingredients<\/u>:<\/b>
\nFor the Cake<\/b>:
\n3\/4 cup flour
\n2 tsp. ground cinnamon
\n1 tsp. baking powder
\n1\/2 tsp. kosher salt
\n1\/2 tsp. ground ginger
\n1\/4 tsp. ground nutmeg
\n1\/8 tsp. ground cloves
\n3 large eggs
\n1\/2 cup granulated sugar
\n2 tbsp. vegetable oil
\n1 tsp. pure vanilla extract
\n3 medium carrots shredded<\/p>\n
For the Filling<\/b>:
\n1 cup confectioners sugar
\n1 8 oz. package cream cheese, softened
\n6 tbsp. salted butter softened
\n1 tsp. pure vanilla extract<\/p>\n
For the Glaze<\/b>:
\n3 cups confectioners sugar
\n1\/2 teaspoon vanilla extract
\n10-11 tbsp. milk<\/p>\n
Directions<\/u>:<\/b>
\nFor the Cake<\/b>:
\nPreheat 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.
\nIn a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
\nIn a large bowl, combine eggs and sugar and whisk until combined.
\nAdd vegetable oil, vanilla extract, and carrots and mix again until combined.
\nPour the dry ingredients into the large bowl and fold to combine.
\nStir 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.
\nLay cake on a large wood cutting board and gently roll the cake lengthwise.
\nCarefully transfer the cake to a cooling rack and let cool completely.<\/p>\n
For the Filling<\/b>:
\ncombine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
\nCarefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
\nReroll the cake and wrap it tightly with plastic cling wrap.
\nChill in the fridge for 1 hour before serving.
\nWhen ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
\nENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"
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