2 eggs
1/2 c. sugar
1/3 c. cooking oil
1 c. shredded carrot
1 tsp. vanilla
3/4 c. unsifted all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

FILLING:

2 oz. Neufchatel cheese
1/3 c. plain yogurt
1 tsp. grated orange peel
1 tbsp. honey
1/2 tsp. unflavored gelatin
2 tsp. water

Beat eggs at high speed until frothy, about 1 minute. Add sugar gradually, continuing to beat until mixture forms soft mounds, about 2 minutes. Blend in oil, carrot and vanilla at low speed. Add flour, cinnamon, baking powder, soda and salt; mix at low speed just until blended.

Line bottom of 12 x 8 inch microwave-safe baking dish with waxed paper. Pour batter into dish; spread evenly. Microwave (high) uncovered, 5 to 6 minutes or until no longer doughy, rotating dish once or twice. Let stand in oven 5 minutes. Invert onto a piece of plastic wrap; carefully peel off waxed paper. Roll up warm cake, starting with wide side. Cool completely.

Microwave (high) cheese in microwave-safe bowl 20 to 40 seconds or until softened. Mix until creamy; blend in yogurt, orange peel and honey. Combine gelatin and water in small microwave-safe dish. Let stand a few minutes.

Microwave (high), uncovered 20 to 30 seconds or until gelatin is dissolved. Blend into yogurt mixture. Refrigerate until partially set, about 45 minutes.

Unroll cake; spread cheese mixture on cake. Reroll and place seam side down on serving plate. Cover tightly and refrigerate until served. Cut into 3/4 inch slices to serve.

Half whole wheat flour can be substituted for all-purpose flour in cake.

This cake, with the added goodness of carrots, is filled with a light creamy filling.