How To Make Carrot Cake Roll with Cream Cheese Filling

Preheat your oven to 375 degrees

Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining with parchment paper. Allow some parchment paper to hang over the sides of the pan

Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl

Whisk eggs and sugar together in a large bowl until combined well

Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined

Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined

Pour batter into the prepared pan and spread out into one even layer

Bake in preheated oven for 12 minutes

Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using the parchment paper

Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)

Transfer to a cooling rack and let cool completely

In a medium bowl, whisk together softened cream cheese and softened butter until smooth

Slowly add in confectioners sugar and vanilla, whisking until completely combined

Unroll the cake carefully, and evenly spread out the filling onto the cake making sure to leave about 1 inch of space on each side

Re-roll the cake back into a log and wrap tightly with plastic wrap

Allow the cake to chill in the fridge for at least 1 hour before serving

Remove cake when ready to serve, mix glaze ingredients together, drizzle over the cake, and slice!