For the cake:
3/4 cup flour
2 tbsp. ground cinnamon
1 C. baking powder
1/2 tsp. kosher salt
1/2 tsp. Grounded ginger
1/4 tsp. Ground nutmeg°
1/8 tsp ground carnation
3 large eggs
1/2 cup granulated sugar
2 tbsp. Vegetable oil
1 C. pure vanilla extract
3 medium carrots, grated
°1 cup icing sugar
°1 package (8 ounces) soft cream cheese
°6 c. Soft salted butter
°1 c. pure vanilla extract
+For the drizzle of icing:
°3 cups of icing sugar
°1/2 teaspoon of vanilla extract
°10-11 tbsp. milk
Preheat the oven to 375°F and line a 15″ by 10″ jelly roll with parchment paper, leaving a little protrusion on each side.
In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves and whisk well.
In a large bowl, combine the eggs with the sugar and beat until combined.
Add the vegetable oil, vanilla extract, and carrots, and mix again until combined.
Pour the dry ingredients into a large bowl and stir to combine.
Stir the mixture until it blends. Pour the batter into the jelly mold and spread into an even layer. Bake for 12 minutes, then remove the cake from the pan using the bulges on the sides.
Place the cake on a large wooden cutting board and gently roll the cake lengthwise.
Carefully transfer the cake to a cooling rack and let cool completely.
prepare the filling,
Combine icing sugar, cream cheese, butter and vanilla extract in a medium bowl and beat until smooth and creamy.
Carefully roll out the cake and spread the filling over the cake, leaving a small indentation around all the edges.
Roll up the cake and wrap it tightly with plastic wrap.
Chill in the fridge for an hour before serving.
When ready to serve, combine frosting ingredients in a mixing bowl and whisk until smooth. Sprinkle over cake and cut.