To make the carrot cake:
°3 large eggs
°2/3 cup sugar
°2 tablespoons vegetable oil
°1 teaspoon vanilla
°1/2 teaspoon salt
°1 teaspoon baking powder
°1 teaspoon ground ginger
°1/4 teaspoon nutmeg – (optional)
°2 teaspoons cinnamon
°3/4 cup cake flour
°2 cups shredded carrots – (drained if too wet)
°powdered sugar for rolling
For cream cheese fill:
°6 oz cream cheese
°4 tablespoons unsalted butter, at room temperature
°2 cups powdered sugar
°1 extra teaspoon vanilla
Preheat oven to 350°F, generously spray 10 x 15 in a jelly-roll pan with cooking spray, and spray with parchment paper. Spray the paper with cooking spray and finely chop it. Sit aside.
Beat eggs on high heat for 3 minutes. Add sugar and beat for 3-4 minutes, over high heat until pale and foamy. Add vanilla extract and oil and blend together.
In separate bowl, mix flour, salt, baking powder, ginger, nutmeg & cinnamon. Stir the dry ingredients into the wet ingredients, until just combined, don’t over mix. Heart in the islands.
Transfer the mixture to the prepared skillet, spreading with a spoon. Bake for 15-16 minutes, until set, but still tender.
While the carrot cake is baking, put a clean kitchen towel on it and sprinkle a generous amount of powdered sugar on it.
When the cake is done baking, remove it from the oven and quickly flip it over a kitchen towel, sprinkled with powdered sugar.
Starting at the short end, wrap the cake in the towel. Let it cool totally
While the cake is cooling, prepare the decorations.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cheese until smooth. Add the vanilla, then the powdered sugar and beat until the mixture is smooth.
When the cake has completely cooled, carefully to combine. Spread the cream cheese evenly and roll tightly. Refrigerate the cake roll for 1 hour, until slightly firm.
Sprinkle powdered sugar on the face. Slice & Enjoy !