Carrot Cake Roll Recipe

Cool the Cake:

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, remove it from the oven and let it cool for 1-2 minutes.

Carefully invert the cake onto the powdered sugar-dusted towel. Peel off the parchment paper.
Starting at one short end, roll the cake (with the towel) into a tight log. Allow it to cool completely, about 30 minutes.

Make the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the vanilla extract and powdered sugar, and beat until fluffy and well combined.

Assemble the Cake Roll:

Once the cake has cooled, gently unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Carefully roll the cake back up, this time without the towel, into a log shape.