Preparation

Make the filling

• In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

做蛋糕

• Position a rack in the bottom third of the oven and heat the oven to 350°F.
• Butter an 18×13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.
• Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature
• In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.
• 在装有搅拌附件的搅拌器,beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.
• 在干净的立式搅拌机碗中，用干净的打蛋器以中高速打击蛋清，直到形成中峰，约2分钟。将三分之一的人打入胡萝卜混合物中，以减轻它。轻轻折叠剩余的白色，直到面糊均匀颜色，没有白色条纹。将面糊转移到准备好的锅中，用偏移刮刀轻轻散布它。
• 烘烤，将平底锅旋转约一半，直到金棕色，触摸到16至18分钟。立即用削皮刀从锅的侧面松开蛋糕。将糖果糖的糖均匀地放在蛋糕上。
• 蛋糕仍然很热时，在上面放了一条干净，无糊状的厨房毛巾。如果毛巾很长，则将一端延伸到蛋糕短一侧的一端约1-1/2英寸，而不必担心另一端。将大架子或切菜板倒在毛巾上。用受保护的手握住烤盘和架子，倒转蛋糕。取下烤盘和羊皮纸。
• Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
• 小心地展开蛋糕；它应该看起来波浪状，两端应卷曲。（如果有一些小裂缝，没关系。）完全冷却10到15分钟。
• 使用偏移刮刀，将馅料铺在蛋糕上，以在远处短边的1-1/2英寸以内，并在其他边缘的1/2英寸内。将菠萝分配在奶油奶酪混合物上。确保将馅料哄到近卷曲的末端的内部
• Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

完成蛋糕

• 用锯齿的刀和锯子的运动，修剪蛋糕的末端。使用2个大铲子，将蛋糕转移到盘子上。
• Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.