Carrot Cake Roll with Cream Cheese Filling

7. Spread the dough on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes. Let cool.
8. To make the cream, beat the softened butter and cream cheese together. Add the powdered sugar and vanilla bean seeds.

9. Decorate the cookies with two-thirds of the cream, then carefully roll them crosswise. Refrigerate for 1 hour. Trim the sides. Spread the remaining cream over the roll and garnish with chopped pecans and small slices of Label Rouge sandy carrot.

Enjoy!