Espresso and Lime

0 Preheat your oven to 375°
2 Lightly grease a 10”x15” jelly roll pan and line with parchment paper 
Make the cake…
3 In a large bowl, whisk 3 large eggs with 1/4 cup of brown sugar, 1/3 cup of granulated sugar, 2 tablespoons of olive oil and 2 teaspoons of pure vanilla extract until smooth 
4 Add 2 cups of finely shredded carrots and mix until evenly distributed 
5 Sift 3/4 cup of all purpose flour, 1 teaspoon of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves into the bowl and mix until just combined 
6 Spread the batter evenly over the parchment lined pan and bake for 11-12 minutes or until the cake feels lightly set and springy to the touch
7 While the cake is baking, dust a large kitchen towel with confectioners sugar and as soon as the cake is fully baked, carefully invert it onto the towel and roll the hot cake tightly starting at the short end 
8 Transfer the cake onto a cooling rack to cool fully before adding the filling
Make the filling…
10 Use an electric hand mixer to beat 8 ounces of room temperature cream cheese with 6 tablespoons of room temperature salted butter and a teaspoon of pure vanilla extract until creamy
11 Gradually add 2 - 2 1/2 cups of confectioners sugar while mixing on medium speed until you have a thick filling with your desired level of sweetness 
12 Cover and chill the filling until the cake has fully cooled
Assemble the cake…
14 When the cake has fully cooled, carefully unroll it and discard the parchment paper 
15 Gently spread the filling evenly over the cake leaving a 1/2” border around the edges 
16 Tightly roll the cake back up, cover tightly with plastic wrap and chill until fully set 
Garnish and serve...
18 Once the cake is fully chilled and feels firm, carefully remove the plastic wrap and dust with confectioners sugar
19 Using a serrated knife, cut 1 inch thick slices and enjoy!!