Preheat oven 375°F and line a 15 x 10-inch jelly roll with parchment paper, leaving a little protrusion on every side.In a medium bowl, mix the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves together and mix well.
In a large bowl, integrate eggs with sugar and beat till combined.
Add vegetable oil, vanilla extract and carrots and blend again till combined.Put the dry ingredients in a large bowl and stir until combined.
Stir the combination till homogeneous. Pour the combination into the jelly pan and spread in an even layer. Bake for 12 minutes, then cast off the cake from the pan, the usage of protrusions at the sides.
Place the cake on a large wooden cutting board and lightly roll the cake lengthwise.
Carefully switch the cake to a cooling rack and permit it cool completely.
to put together the filling,
Combine confectioners’ sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk till clean and creamy.
Carefully unroll the cake and unfold the filling over the cake, leaving a small hole on all edges.
Roll the cake and wrap it tightly with plastic wrap.Refrigerate in the refrigerator for one hour before serving.
When ready to serve, integrate glazing ingredients in a blending bowl and whisk till clean. Sprinkle over the cake and reduce it.
Enjoy !
