Carrot cake

* Ingredients:
+ for cake:
° 3/4 cup flour
°2 teaspoons ground cinnamon
° 1 teaspoon baking powder
° 1/2 tsp kosher salt
° 1/2 tsp ground ginger
° 1/4 tsp ground nutmeg
° 1/8 teaspoon ground carnation
° 3 Large eggs
° 1/2 cup sweetheart sugar
°2 tbsp vegetable oil
°1 teaspoon pure vanilla extract
°3 Grated Medium Islands
+ to fill:
°1 cup sugar sweets
°1 pack 8 ounces soft cream cheese
°6 tbsp soft salted butter
°1 teaspoon pure vanilla extract
+ for ice spray:
° 3 Sugar Confectionery Cups
° 1/2 teaspoon vanilla extract
° 10-11 tbsp milk
* Methods
Preheat the oven to 375 ° F and line a 15 × 10 “jelly pan with parchment paper, leaving some attachment on each side.
In a medium bowl, mix the flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves.
In a large bowl, combine the eggs and sugar and whisk until combined.
Add vegetable oil, vanilla extract and carrots and mix again.
Pour dry ingredients into the large bowl and blend.
Stir the paste until it blends well. Pour the dough into the jelly pan and spread in a uniform layer. Bake for 12 minutes and remove the cake from the pan using attachment to the sides.
Place the cake on a large wooden chopping board and gently roll it along.
Gently transfer the cake to the cooling rack and let it cool completely.
to prepare the filling,
Mix the icing sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unscrew the cake and distribute the filling to the cake