Carrot Cake Roll

Bake the Cake: Mix dry ingredients, whisk eggs with sugar, oil, and vanilla, then combine with dry mix and carrots. Bake in a pre-lined jelly roll pan at 375°F for 10-13 minutes.
Roll and Cool: Immediately roll the warm cake in parchment paper from short end to short end, cool for 10 minutes.
Prepare Frosting: Blend cream cheese and butter, then mix in powdered sugar and vanilla.
Assemble: Carefully unroll the cake, spread with cream cheese frosting, re-roll, and chill in the fridge or freezer.
Serve: Use a hot knife for clean slices, and let thaw slightly before serving.

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