Carrot cake with a twist, a roll actually. This carrot Swiss roll brings the mighty combo of spicy carrot cake and cream cheese filling into every bite. Thanks to Denizen for the inspiration.

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 eggs
1/2 c sugar
2 Tbsp oil
1 tsp vanilla extract
2 c grated carrot (about 2 medium size)

1 c icing sugar
250 g cream cheese
85 g softened butter
1 tsp vanilla extract

Preheat oven to 190C. Line a 25 cm x 38 cm Swiss roll tin with baking paper, leaving overhang on each side.
In a small bowl sift in the flour, baking powder, spices and salt. 
In a large bowl whisk eggs and sugar until incorporated. Whisk in oil, vanilla until combined then mix in carrots. Pour in dry ingredients and fold with a large spoon or spatula until just combined.
Pour into your tin and spread evenly. Bake for 10-12 minutes until cooked through.
Flip the cake onto a sheet of baking paper dusted with icing or caster sugar. Peel off the top baking paper. Make a cut halfway through about 2 cm in from a short end. Start rolling from this end, using the baking paper underneath to roll the sponge. Keep wrapped in the baking paper and leave to cool.
Make the filling by mixing all the ingredients together in a bowl.
Once cooled, roll out your sponge and spread filling all over it, leaving a 2 cm border at the end. Re-roll the sponge, trim the ends to make it look tidy and transfer to a serving plate with the join underneath. Dust with icing sugar.