Carrot Cake Roll with Cream Cheese Filling

Preheat oven 375°F & line a 15 x 10-inch jelly roll with parchment paper, leaving a little protrusion on each side. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk well.

In a large bowl, combine eggs with sugar and beat until mixed. Adding vegetable oil, vanilla extract also carrots and blend again until mixed. Pour the dry ingredients into a large bowl and stir until combined.

Stirring mixture To homogeneous. Cast blend to jelly pan & spread in an flat layer. Bake for 12 minutes, then remove the cake from the pan, using protrusions on the sides.

Placing cake on a wooden cutting board and wseetly rolling cake lengthwise. Transfer cake to a cooling rack also let it cooled totally . Combine confectioners'' sugar, cream cheese, butter, & vanilla extract in a medium bowl also beat until smooth & creamy.

Carefully unroll the cake and spread the filling over the cake, leaving a small gap on all edges. Rolling cake and wrapping it tightly with plastic wrap. Fridge 1 hour before serve, and when ready to serving, combine glaze ingredients in a mixing bowl and whisk until sleek. Sprinkle over cake and cut it.

Enjoy !