Step 1

In a bowl, cream the yogurt and 2/3 cup sugar then add 1 tsp of vanilla extract.

Step 2

In a separate bowl, mix your dry ingredients (flour, baking powder, cinnamon, nutmeg, and salt).

Step 3

Add the dry ingredients to the yogurt mixture and stir. Add the carrots and ginger.

Step 4

Mix well and transfer to a greased and lined pan.

Step 5

Bake at 170 degrees C for 10 minutes.

Step 6

As soon as it comes out of the oven, turn in on a clean towel dusted with powdered coconut sugar.

Step 7

Remove parchment paper.

Step 8

Use the towel to help you roll your cake.

Step 9

Refrigerate for 1 hour.

Step 10

To make the filling, beat the vegan butter and cream cheese while gradually adding in powdered coconut sugar.

Step 11

Add 1 tsp of vanilla at the end.

Step 12

Unroll the cake, spread the filling, and roll it back.

Step 13

Refrigerate for another 2 hours.