Carrot Cake Roll

INGRDIENTS

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 floor ginger
• 1/4 tsp floor nutmeg
• 1/8 tsp floor cloves
• 3 massive 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

INSTRUCTIONS

Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then mix with dry combine and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.

Roll and Cool: Immediately roll the heat cake in parchment paper from quick cease to quick end, cool for 10 minutes.

Prepare Frosting: Blend cream cheese and butter, then combine in powdered sugar and vanilla.

Assemble: Carefully unroll the cake, unfold with cream cheese frosting, re-roll, and kick back in the fridge or freezer.

Serve: Use a warm knife for smooth slices, and let thaw barely earlier than serving.

Enjoy.

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