White chocolate and carrot cake Christmas log

Preparation

1. Preheat the oven to 375 degrees Fahrenheit.
2. Melt white chocolate chips for icing in a double boiler or microwave.
3. In a bowl, whisk cream cheese with butter and vanilla using electric mixer.
4. Whisk in melted white chocolate.
5. Gradually add the icing sugar in the bowl and whisk until light and creamy. Cover and refrigerate for 1 hour.
6. Meanwhile, mix flour with baking powder, cinnamon, ginger, nutmeg and salt in a second bowl.
7. In a third bowl, whisk eggs with sugar for 5 to 7 minutes using electric mixer, until mixture whitens and triples in volume. Stir in vanilla and oil.
8. Stir dry ingredients into moist ingredients, gently folding the mixture with a spatula. Add the grated carrots, folding the mixture again, until smooth.
9. Butter a 38 cm x 25 cm (15-inch x 10-inch) baking sheet, then line with parchment paper. Pour the dough onto the baking sheet and even the surface.
10. Bake for 15 to 18 minutes on the centre rack, until a toothpick inserted in the centre of the cake comes out clean.
11. Remove from the oven and turn the cake over a cloth. Allow to cool, then gently remove the parchment paper. Allow to cool until cake is at room temperature.
12. Top the cake with half the icing.
13. Roll the cake over the width, applying a little pressure as you go to form a solid-shaped cylinder.
14. Place the log in a serving dish. Refrigerate for 1 hour.
15. Using a spatula or a pastry bag with a uniform nozzle, decorate the log with the rest of the icing. Garnish with both kinds of Freddo Thins, then top with leche dulce. Refrigerate for 1 hour.