This roll cake, inspired by my mother-in-law's AMAZING carrot cake recipe, is the perfect dessert for Easter!

Here's what you'll need:

• Eggs
• Sugar
• Carrots
• Crushed Pineapple
• Flour
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon
• Powdered Sugar
• Cream Cheese
• Unsalted Butter
• Vanilla Extract
• Baking sheet/Jelly Roll Pan
• Parchment paper
• Non-stick Spray

The Process

First, rinse and peel the carrots. Using the small side of a cheese grater, grate 3/4 cup of carrots. (This was about 2 large carrots.) I prefer to use the side with the small holes rather than the large because this cake is thin and the carrots will bake faster if they are smaller. Also, measure 1/4 cup of crushed pineapple.

In a large bowl, beat 3 eggs and 1 cup of sugar on medium-high speed until thick, about 5-7 minutes. While the eggs and sugar mix, measure out the dry ingredients. Whisk together 1 cup of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.

Once the egg mixture is thick, fold in the carrots and crushed pineapple. Next, gently fold in the dry ingredients. Pour the batter onto a baking sheet lined with parchment paper and sprayed with non-stick baking spray. You can use a 10.5"x15.5" jelly roll pan or a standard 1/4 sheet baking sheet. Bake at 375°F for 12-15 minutes.

While the cake is baking, dust a large piece of parchment paper or clean kitchen towel with powdered sugar. When the cake has finished baking, use a small knife to make sure no sides are sticking to the sides of the pan. Carefully and immediately flip it onto the dusted parchment or towel. Remove the layer of parchment from the bottom of the cake. Roll the cake going from the short end to the other short end. (Think like you are folding a paper hamburger style) Let the cake cool completely at room temperature.

For the filling, beat 8 ounces of room temperature cream cheese and 6 tablespoons of room temperature unsalted butter until smooth. Then, add 1 cup of powdered sugar, and 1/4 teaspoon of vanilla extract. Beat until smooth. Once the cake has cooled completely, unroll. Spread an even layer of filling across the cake, but leave about an inch bare at the end. Roll the cake back up. Wrap the whole thing in plastic wrap and refrigerate for 1-2 hours until completely chilled. Then, slice and enjoy!