Ingredients
Carrot cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 /2 teaspoons ground ginger
1/4 teaspoon ground
1/8 teaspoon ground
3 large eggs
3/4 cup refined sugar
2 tablespoons oil (canola or vegetable)
1 teaspoon vanilla extract
2 cup carrots
BEST Cream Cheese Frosting:
8 ounces cream cheese, cold
8 tablespoons (1/2 cup or 1 stick) butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Preparation
Baking a cake: Mix dry ingredients, beat eggs with sugar. Add the butter, vanilla, and then combine with the dry mix and roots. Bake in a preheated jelly pan at 375°F for 10-13 minutes.
Roll and cool: Immediately roll the hot cake from short end to short end onto baking paper and let it cool for 10 minutes.
Prepare the frosting: Mix the cream cheese and butter, then stir in the powdered sugar and vanilla.
Assembly: carefully drain, cover with cheesecloth, roll again and let cool in the refrigerator or freezer.
Operation: Apply hot iron to clean area and allow to cool before serving.