Ingredients:
Carrot Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3 large eggs
3/4 cup granulated sugar
2 Tbsp oil (canola or vegetable)
1 tsp vanilla extract
2 cups shredded carrots
The BEST Cream Cheese Frosting:
8 oz cream cheese, cold
8 Tbsp (1/2 cup or 1 stick) butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
Directions:
Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then combine with dry mix and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.
Roll and Cool: Immediately roll the warm cake in parchment paper from short end to short end, cool for 10 minutes.
Prepare Frosting: Blend cream cheese and butter, then mix in powdered sugar and vanilla.
Assemble: Carefully unroll the cake, spread with cream cheese frosting, re-roll, and chill in the fridge or freezer.
Serve: Use a hot knife for clean slices, and let thaw slightly before serving.