Pumpkin Roll

Ingredients
Dry:
1/4 cup Tapioca Flour
1/4 cup Arrowroot Flour
1/4 cup Rice Flour
1/3 cup Raw Cane Sugar
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Baking Soda
1/2 tsp Baking Powder

​Wet:
4 large eggs
1 cup Pumpkin, canned
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Filling:
8 oz Cream Cheese
6 tbsp Salted Butter
1 tsp Vanilla Extract
​3 tbsp Honey

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Directions:
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​Cake:

• Preheat the oven to 350 °F and grease a 10x15 jelly-roll pan.
• Mix dry ingredients and wet ingredients ingredients in separate bowls. 
• Combine dry and wet ingredients and pour into pan.
• Bake in oven for 15 minutes.
• Once done, immediately turn out cake onto dish towel and roll up starting with the narrow end and cool on wire rack. 

Filling:  

• Allow cream cheese and butter to come to room temperature while you are preparing cake.  Once softened, mix cream cheese, softened butter, vanilla and honey together until creamy.
• Once cake is cool, unroll and spread cream cheese mixture evenly over surface.  
• Roll back up and wrap in plastic wrap to refrigerate.