*Ingredients :
+For the cake:
°3/4 cup flour
°2 tbsp. ground cinnamon
°1 C. baking powder
°1/2 tsp. kosher salt
°1/2 tsp. ground ginger
°1/4 tsp. ground nutmeg
°1/8 tsp ground cloves
°3 large eggs
°1/2 cup granulated sugar
°2 tbsp. vegetable oil
°1 C. pure vanilla extract
°3 medium carrots, grated
+For filling:
°1 cup confectioner's sugar
°1 package 8 oz cream cheese, softened
°6 tbsp. tablespoons salted butter, softened
°1 C. pure vanilla extract
* Methods :
Preheat oven 375 degrees F and line a 15 x 10 inch jelly pan with parchment paper, leaving a little overhang on each side.
In bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg also cloves.
In a large bowl, combine the eggs and sugar and whisk until combined.
Add the vegetable oil, vanilla extract and carrots and mix again.
Pour the dry ingredients into the large bowl and mix.
Stir the batter until well blended. Pour the batter into the jelly mold and spread into an even layer.
Baking for 12 mn and removing cake from pan use overhang on the sides.
Place the cake on a large wooden cutting board and gently roll it lengthwise.
Carefully transfering cake to a cooling rack also let cool totally.
To prepare the filling,
Combine icing sugar, cream cheese, butter and vanilla extract in medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small space around all edges.
Put the cake back in place and wrap tightly in plastic wrap.
Refrigerate 1 hour before serving.
When ready to serve, combine glaze ingredients in a bowl and whisk until smooth. Pour over cake and slice.
Enjoy !
