Carrot Cake Roll with Cream Cheese Frosting Filling

Oven Preparation: Preheat the oven to 375°F (190°C). Prepare a 15 x 10-inch jelly roll pan by lightly greasing it and lining with parchment paper, allowing the paper to extend over the sides to facilitate later removal.

Dry Ingredients: In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.

Wet Ingredients: In a large bowl, whisk together the eggs and sugar until well combined. Incorporate the vegetable oil, vanilla extract, and shredded carrots into the egg mixture, whisking again until thoroughly combined.

Combining Ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined to avoid overworking the batter.

Baking: Pour the batter into the prepared pan, spreading it into an even layer. Bake in the preheated oven for 12 minutes or until the cake is set.

Forming the Roll: Immediately after removing the cake from the oven, invert it onto a clean tea towel. Peel off the parchment paper gently. While the cake is still warm, roll it lengthwise into a tight log using the tea towel. Allow the rolled cake to cool completely on a cooling rack.

Frosting Preparation: In a medium bowl, blend the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, continuing to whisk until the mixture is smooth and creamy.

Assembling the Cake Roll: Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch margin on all sides to prevent overflow when re-rolling.

Final Rolling: Re-roll the cake tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up the frosting.

Glaze Mixing: In a small bowl, combine the confectioners’ sugar, vanilla extract, and milk, adjusting the milk quantity to achieve the desired consistency.

Serving: Once the cake is chilled and firm, remove the plastic wrap, drizzle with the glaze, and slice before serving.