Carrot Cake Roll with Cream Cheese

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.

2. Make the Carrot Cake Roll:

1. In a large mixing bowl, beat the eggs and sugar until light and fluffy.
2. Add the pureed or grated carrots and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared jelly roll pan, spreading it evenly.
6. Bake for 12-15 minutes or until the cake is set and springs back when touched.

3. Prepare for Rolling:

1. While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
2. Once the cake is done, immediately invert it onto the prepared towel.
3. Carefully peel off the parchment paper from the back of the cake.
4. Starting at the shorter end, roll the cake and towel together into a log. Allow it to cool completely.

4. Make the Cream Cheese Filling:

1. In a bowl, beat together softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

5. Assemble the Carrot Cake Roll:

1. Carefully unroll the cooled cake.
2. Spread the cream cheese filling evenly over the cake.
3. Re-roll the cake, this time without the towel. Place the seam side down.
4. Wrap the rolled cake in plastic wrap and refrigerate for at least 1-2 hours to set.

6. Serve:

1. Once chilled, unwrap the Carrot Cake Roll and slice it into rounds.
2. Serve and enjoy your delicious Carrot Cake Roll with Cream Cheese!

This Carrot Cake Roll makes for a beautiful and tasty dessert, perfect for special occasions or as a delightful treat.