Serve this delicious cake with your favorite cup of coffee, and you have yourself a breakfast or snack to remember! I have listed all the easy steps. This cake will be ready in no time!
Ingredients:
For the Cake:
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ c flour
2 teaspoons ground cinnamon
3 large Eggs
1 teaspoon baking powder
3 medium carrots, shredded
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil
½ c granulated sugar
½ teaspoon kosher salt
½ teaspoon ground ginger
For the Filling:
1 teaspoon pure vanilla extract
6 tablespoons salted butter, softened
1 c confectioners’ sugar
1 (8 ounces) package of cream cheese, softened
For the Glaze Drizzle:
10-11 tablespoons of milk
½ teaspoon vanilla extract
3 c confectioners’ sugar
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Line with parchment paper a 15×10-inch jelly roll pan.
Add baking powder, cloves, flour, ginger, nutmeg, salt, and cinnamon into a mixing bowl. Whisk everything until well incorporated.
In another mixing bowl, add sugar and eggs. Whisk until well blended.
Add the carrots, vegetable oil, and vanilla extract. Stir until well incorporated.
Transfer the dry ingredients into the bowl with the wet ingredients, then stir until well incorporated.
Move the batter into the prepared pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for about 12 minutes or until done.
Remove the cake from the oven, then place it onto a cutting board and roll it up. Allow it to completely cool.
For the Filling:
Add butter, vanilla extract, cream cheese, and confectioners’ sugar into a large bowl. Whisk until well blended.
Unroll the cake, then pour the filling on top and spread it evenly.
Roll the cake again and wrap it with plastic. Place it in the fridge to chill for about an hour.
To Serve:
Add all the ingredients for the glaze into a mixing bowl. Stir until well blended.
Drizzle the glaze over the cake.
Serve and enjoy!