Carrot roulade cake

Today, a new version of carrot cake. If you like carrot cake, you will definitely like this roulade too. Exceptionally easy to make. Delicious with coffee and for any occasion. I recommend it!
Ingredients:
Cake:
300 g carrots
3 eggs
3/4 cup sugar
a pinch of salt
1/2 teaspoon vanilla paste
2 tablespoons oil
3/4 cup wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
Cream:
250 g cream cheese
250 g whipping cream 30%
1 tablespoon lemon juice
3 tablespoons powdered sugar
1/2 teaspoon vanilla paste
I also invite you to watch the video with step-by-step instructions
Preparation:
Peel the carrot and grate it on a fine grater.
Make the cake: crack the eggs into a large bowl, add a pinch of salt and beat with a mixer until fluffy, slowly adding the sugar.
Add the oil, cinnamon, vanilla paste, sifted flour and baking powder to the beaten eggs. Mix everything well with a whisk or spoon. Finally, add the grated carrot to the cake and mix again until all the ingredients are combined.
Pour the batter evenly onto a baking tray lined with parchment paper. Mine is 30 cm x 31 cm.
Bake the cake in a preheated oven, top-bottom function, at 170 degrees Celsius, for about 15-20 minutes. In my oven, the cake baked for 12 minutes.
Remove the baked cake from the oven and roll it up gently while still warm, then unroll the cake and leave to cool.
In the meantime, make the cream: Beat all the ingredients for the cream with a mixer until fluffy.
When the cake has cooled, remove the paper, place the cake back in the pan and spread the cream evenly over the entire surface. A small portion of the cream can be reserved for decorating the roulade on top. Then roll the cake into a roulade. Watch the video.
Decorate the finished roulade with the cream and refrigerate for at least an hour.
Enjoy!