Carrot Cake Roll with Cream Cheese Filling

For the cake roll:
Preheat oven to 350ºF. Generously spray a 10×15 inch jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set aside.

Beat eggs on high for 3 minutes. Add sugar and oil, and beat 3–4 minutes on high until pale and frothy. Add vanilla extract.

In a separate bowl combine flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over-mix. Stir in carrots.

Transfer mixture into prepared pan, spread using a spatula. Bake for 15–16 minutes until done, but still soft.

While carrot cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it. When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel sprinkled with powdered sugar. Starting at the short end, roll cake with towel. Let cool completely for a few hours.

For the frosting:
While cake is cooling, make frosting. In bowl of stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, then powdered sugar, and beat until smooth.

To assemble:
When cake is completely cool, carefully unroll. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little.

Dust top with powdered sugar. Slice and enjoy!