For the Carrot Cake:

3 large eggs

2/3 cup granulated sugar

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

1 cup grated carrots (about 2 medium carrots)

Powdered sugar, for dusting

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale. Add oil and vanilla extract.
Whisk flour, baking powder, cinnamon, and salt together and fold into the egg mixture. Add grated carrots and mix gently.
Spread the batter into the prepared pan and bake for 12-15 minutes, or until it springs back when pressed.
Dust a clean kitchen towel with powdered sugar. Remove the cake from the oven, invert it onto the towel, peel off parchment paper, and roll it up in the towel. Let it cool for about 30 minutes.
For the frosting, beat softened cream cheese and butter, then gradually add powdered sugar. Stir in vanilla extract.
Once the cake cools, unroll it and spread the frosting. Re-roll without the towel and place seam-side down on a platter.

You can add nuts like walnuts or pecans to the batter for extra flavor and texture.

Feel free to substitute gluten-free flour for the all-purpose flour if needed.

Mascarpone cheese makes an interesting twist on the frosting.