CARROT CAKE ROLL

INGREDIENTS:
CARROT CAKE ROLL INGREDIENTS:

• 3/4 cúp all-púrpose floúr
• 1 1/2 teaspoons groúnd cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon groúnd ginger
• 1/2 teaspoon salt
• 1/4 teaspoon groúnd nútmeg
• 1/8 teaspoon groúnd cloves
• 3 eggs
• 1/2 cúp cane súgar (or granúlated white súgar)
• 2 tablespoons avocado oil (or vegetable oil)
• 1 teaspoon vanilla extract, homemade or store-boúght
• 2 cúps shredded carrots (aboút 2-3 mediúm carrots)
• 1 batch cream cheese filling (see below)
• 1/4 cúp powdered súgar for rolling

CREAM CHEESE FILLING INGREDIENTS:

• 1 cúp powdered súgar, sifted
• 8 oúnces cream cheese, room temperatúre
• 6 tablespoons bútter, softened

1 teaspoon vanilla extract
DIRECTIONS:

TO MAKE THE CARROT CAKE ROLL:

1. Preheat oven to 375°F.  Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking úp on both 15-inch sides of the pan so that yoú can easily lift the cake oút after baking.  (If yoú’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  Yoú can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, althoúgh it’s not reqúired.)

Read more : www.gimmesomeoven.com