Carrot Cake Roll with Cream Cheese Filling

Additional:
Powdered sugar (for dusting)
Chives (for garnish, optional)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a jelly roll pan with parchment paper.
Prepare the Cake Batter:
In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
In another bowl, combine the flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just blended.
Stir in the grated carrots.
Bake the Cake:
Spread the batter evenly in the prepared jelly roll pan.
Bake for 12-15 minutes, or until the top springs back when touched.
Roll the Cake:
Immediately loosen and turn the cake onto a clean towel dusted with powdered sugar.
Roll up the cake and towel together, starting from one short end. Allow the cake to cool on a wire rack.
Prepare the Cream Cheese Filling:
In a bowl, beat the softened cream cheese and butter until smooth.
Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until creamy.