Gluten Free Carrot Cake Roll

0 Preheat oven to 375° and line a 10x15 baking sheet(jelly roll pan) with parchment paper. Leave extra on the sides so you can easily lift the cake after it's finished baking.
1 In a small bowl, whisk together the flour, spices, baking powder, baking soda and salt.
2 In a separate mixing bowl, beat the eggs, sugar, oil and vanilla.
3 Add the dry mixture to the wet ingredients until well combined. Fold in the shredded carrots.
4 Spread the batter evenly across your baking sheet. Bake for 10-12 minutes. Oven times vary greatly-the cake should spring back when pressed lightly. *Insert a tooothpick to test...it should come out clean. If the cake is underbaked it is more likely to stick or tear when rolling,
5 Once done baking, lay a clean dish towel on the counter then sprinkle with about 1/3 cup powdered sugar. The sugar will help keep the cake from sticking to the towel. Flip the cake onto the towel. Peel the parchment paper off, then roll the cake up into a long log. Let cool about 20 minutes.
7 While the cake is cooling, make the cream cheese frosting. In a mixing bowl, cream together the cream cheese and softened butter. Add the confectioner's sugar and vanilla extract mixing until you have a smooth frosting.
6 Once the cake is cooled, carefully unroll it then spread the frosting across the top of the cake. If you notice small breaks in the cake, don't worry! You can see in my pictures that there were some cracks, but after frosting and chilling, they were barely noticeable.
8 After frosting, re-roll the cake, peeling away the towel as you go. Wrap the cake in saran wrap and freeze for 30 minutes or until ready to serve. If you freeze overnight or longer, defrost for at least 20-30 minutes before serving. Dust with powdered sugar, cut with a hot knife and enjoy!