GF Carrot Cake Roll

Making the sponge:

1. Place the oven rack in the middle position and preheat oven to 350F. Line a 10x15-inch rimmed baking sheet with parchment paper.

2. Using a whisk attachment on a stand mixer or hand mixer, whisk the eggs, brown sugar and granulated sugar together until it's tripled in volume, pale, and fluffy. This should take about 5-7 minutes on high speed.

3. Add the oil, vanilla, and grated carrots, gently folding with a spatula until evenly distributed.

4. Add the GF flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gently fold the dry ingredients into the whipped egg mixture until you get a smooth batter with no clumps.

5. Transfer the batter into the lined baking sheet and smooth it out into an even layer. Tap a few times on the counter to level and get rid of trapped air pockets.

6. Bake a 350F for 12-14 minutes or until golden on top and soft and spongy to the touch. 

7. Remove from oven and dust with powdered sugar. Cover with a tented piece of aluminum foil. Allow to cool to room temperature. This step keeps the sponge very moist and prevents cracking when rolled.

Filling the cake:

1. In the bowl of a stand mixer, using the whisk attachment, whisk together the heavy cream and powdered sugar until soft peaks form. This should take 3-4 minutes at high speed.

2. Separately, whisk the cream cheese until it's smooth and looser in texture. This will help it mix more evenly.

3. Add the cream cheese and vanilla to the whipped cream. Whisk until well combined and soft peaks form.

4. Prepare the sponge by uncovering it and loosening from the baking sheet with a thin knife. 

5. Scoop the filling evenly over the sponge and spread out into an even layer reaching the edges.

6. Using the parchment paper to help begin the roll, tightly roll the sponge away from you away from you, peeling the parchment paper back as you go.

7. The carrot cake roll will keep in a sealed container or wrapped in plastic wrap in the fridge for 3-4 days.