Carrot Cake Roll with Cream Cheese Filling

Preheat oven to 350°F (175°C). Spray a 10×15″ pan with baking spray (such as Bakers Joy).

In a medium bowl, combine the salt, baking powder, cinnamon, and flour. Set aside.

In a large bowl, beat the eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in the granulated sugar, vegetable oil, and vanilla extract.

Stir the dry ingredients into the wet ingredients just until blended. Fold in the shredded carrots.

Spread the batter in the prepared pan. The batter will be in a very thin layer, so you will need to use a spatula to spread it to all the corners of the pan.

Bake for 9-11 minutes.