Carrot Cake Roll

 Cake:

 3 large eggs

 2/3 cup granulated sugar

 2 Tbsp oil 

 1 tsp vanilla extract

 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

 2 cups shredded carrots (loosely packed into measuring cup)

Filling: 

 6 ounces cream cheese room temperature

 4 tablespoons butter room temperature

 2 cups powdered sugar

 1 teaspoon vanilla extract

 Powdered sugar for dusting

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. 

2. In a large bowl, whisk the eggs at until frothy and dark, beat in the sugar, oil, and vanilla.

3. Slowly add: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves 

4. Fold in the carrots. Spread batter evenly into the prepared pan.

5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

6. Flip out onto a towel dusted with powdered sugar

7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

8. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

9. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month