Grease a rectangular tray with butter, cover with baking paper.

Put the yolks in a bowl. Add half of the sugar and mix until the sugar is dissolved and the yolks are light in color. Gradually add the vegetable oil and carrot puree, mixing continuously, until it is incorporated.

Add the milk, vanilla extract and salt. Add turmeric.

Sprinkle the sifted flour over the dough and mix until incorporated. Then incorporate the grated carrot.

In a clean bowl or in the bowl of a kitchen mixer, beat the egg whites until they become foamy. Add the rest of the sugar and beat at high speed until the egg whites form soft peaks.

Add a third of the beaten egg whites to the dough, then add the rest of the egg whites and mix until incorporated.

Pour the dough over the form, spreading the dough in an even layer using a large spatula.

Bake for about 10 minutes or until the top is elastic and the edges start to brown slightly.

Remove from the oven.

Carefully turn the hot cake over a towel, well sprinkled with powdered sugar.

Carefully roll the hot cake in the towel.

Let the rolled cake cool for about 1 hour

Add the whipped cream, powdered sugar and vanilla extract in a large bowl and beat on high speed until soft peaks form, add mascarpone and beat until stiff peaks form.

Gently open the cooled cake and spread the filling in an even layer over it. Then carefully roll the cake, without a towel this time. Cover the cake with a food film and put it in the refrigerator.

In a bowl, add the soft butter and beat the butter with a mixer for 3-4 minutes. Gradually add the powdered sugar and continue to beat with the mixer. Add the liquid cream and vanilla and mix well. Spread the topping over the cold roll and sprinkle with grated carrot. Decorate with candies - colored eggs, refrigerate until ready to serve.