Instructions

• Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray.
• Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
• Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
• Spread in prepared pan. Bake for 9-11 minutes, then remove and cool.
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle with powdered sugar.
• Turn the cake over on the kitchen towel and remove foil. Fold the edge of the towel over the cake and roll tightly. Let cool.
• Make the frosting by beating butter and cream cheese together. Beat in powdered sugar and vanilla.
• When cake is cool, unroll the towel and spread the filling evenly. Re-roll and chill.
• Dust with powdered sugar, then slice and serve. Can be frozen for up to a month.