1️⃣ Preheat the oven to 180°C / 350°F (preferably fan-assisted).
Line a baking tray (about 30×40 cm) with baking paper.
2️⃣ Prepare the batter:
Separate egg whites from yolks.
Whisk yolks with sugar until pale and fluffy.
Add flour, almond powder, baking powder, cinnamon, and salt. Mix gently.
Fold in the grated carrots.
Whip the egg whites until stiff peaks form 🕊️, then gently fold them into the mixture.
3️⃣ Bake:
Spread the batter evenly on the tray.
Bake for 12–15 min, until golden and springy to the touch.
4️⃣ Roll the sponge:
Right after baking, flip the cake onto a clean, slightly damp tea towel.
Peel off the baking paper and roll the cake with the towel.
Let it cool completely.
5️⃣ Make the filling:
Beat cream cheese with icing sugar, vanilla, and lemon zest until smooth and creamy 😋.
6️⃣ Fill & roll:
Unroll the cooled sponge, spread the filling evenly.
Roll it up again (without the towel), gently but firmly.
💡 Tips:
Chill in the fridge for 1 hour before serving for best texture.
Sprinkle with cinnamon or top with chopped nuts for decoration 🌰✨.
