* Ingredients :
° 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. Nutmeg
° 1/8 tsp. ground carnation
° 3 large eggs
° 1/2 cup granulated sugar
° 2 tbsp. Vegetable oil
° 1 tsp. pure vanilla extract
° 3 medium carrots, grated
° 1 cup confectioners’ sugar
° 1 package (8 ounces) soft cream cheese
° 6 tablespoons. Soft salted butter
° 1 tsp. pure vanilla extract
° 3 cups of sweet sugar
° 1/2 teaspoon vanilla extract
° 10-11 tablespoons. milk
* Instructions :
Preheat oven 375°F & line a 15 x 10-inch 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 eggs with sugar and beat until mixed. Adding vegetable oil, vanilla extract also carrots and blend again until mixed. Pour the dry ingredients into a large bowl and stir until combined.
Stirring mixture To homogeneous. Cast blend to jelly pan & spread in an flat layer. Bake for 12 minutes, then remove the cake from the pan, using protrusions on the sides.
Placing cake on a wooden cutting board and wseetly rolling cake lengthwise. Transfer cake to a cooling rack also let it cooled totally . Combine confectioners” sugar, cream cheese, butter, & vanilla extract in a medium bowl also beat until smooth & creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small gap on all edges. Rolling cake and wrapping it tightly with plastic wrap. Fridge 1 hour before serve, and when ready to serving, combine glaze ingredients in a mixing bowl and whisk until sleek. Sprinkle over cake and cut it.
Enjoy !
