Ingredients

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 2/3 cup carrots
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon vanilla 

Preparation

1. Set the cream cheese and butter out to soften. Preheat oven to 375°F.  Slice carrots and bake until tender; puree.
2. Beat the eggs and granulated sugar together. Add carrots, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg and salt.
3. Pour mixture onto a wax paper-lined jelly roll pan.
4. Bake for 15 minutes. Remove from oven and let cool for 5 to10 minutes.
5. Layer another sheet of waxed paper on top. Roll up like a jelly roll and cool completely.
6. Make filling by blending the cream cheese and butter together. Add powdered sugar and vanilla. Beat in slowly.
7. Carefully unroll the log and remove top layer of wax paper. Spread filling evenly over the roll all the way to edges.
8. Gently re-roll from bottom sheet of wax paper.
9. Wrap the log tightly in foil and keep chilled until time to serve. Dust with powdered sugar. Use serrated knife to slice. Refrigerate leftover portions. 

Helpful hints

• If possible, bake carrots as opposed to cooking in liquid to avoid runniness.
• Roll may be frozen, but allow time to thaw slightly prior to slicing and serving.