Carrot Cake Roll with Cream Cheese Filling

Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
Mix wet ingredients: In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
Combine dry ingredients: In another bowl, sift together flour, cinnamon, baking powder, and salt.
Make the batter: Gradually add dry ingredients to the wet mixture, stirring until well combined. Fold in grated carrots.
Bake the cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
Roll the cake: Immediately lift the cake using the parchment paper and roll from the short side, with the paper inside. Cool on a wire rack.
Prepare the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Assemble: Unroll the cake, remove the parchment, spread the filling evenly, then re-roll without the paper. Chill before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + cooling | Kcal: 320 per serving | Servings: 10