Directions:
1. Bake the Cake:
Preheat your oven to 375°F. In a bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, whisk together the eggs, granulated sugar, oil, and vanilla extract until smooth. Gradually add the dry mixture to the wet mixture, then fold in the shredded carrots. Pour the batter into a pre-lined jelly roll pan and bake for 10-13 minutes.
2. Roll and Cool:
While the cake is still warm, roll it up in parchment paper from the short end to the short end. Let it cool for about 10 minutes.
3. Prepare Frosting:
In a mixing bowl, blend the cold cream cheese and room temperature butter until smooth. Gradually mix in the powdered sugar and vanilla extract until creamy and well-combined.
4. Assemble:
Carefully unroll the cooled cake and spread an even layer of cream cheese frosting over the surface. Re-roll the cake tightly, then wrap it and chill in the fridge or freezer to set.
5. Serve:
For clean slices, use a hot knife. Allow the cake to thaw slightly before serving to enhance the flavor and texture.
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