. Peel the carrots and grate on small or medium grater. Warm up a pan with vegetable oil and butter, saute carrots until soft, trying to evaporate the liquid, but not to roast the carrots.  2. Let the carrots cool down, we'll do the greens. Wash, dry and finely chop it.  3. Spread the carrots in a bowl, add the egg yolks, salt, pepper and part of the trees. Stir.  4. Proteins beat until foamy and add to the carrots. Carefully stir.  5. And gently stir.  6. Coat the baking pan with parchment. Even layer, of a thickness not less than 6-7 mm, spread carrot mass. And bake in a preheated 180 degree oven for 15 minutes.  7. Grate hard and processed cheese on a grater, add the remaining herbs and crushed garlic, mayonnaise. Stir.  8. Ready carrot layer put on the plastic wrap, carefully remove the parchment on which it was baked. If bad lags, you can cover it with a wet towel.  9. And now spread the cheese filling on top of carrot layer evenly.  10. Turn into a tight roll using the clingfilm, wrap it well. Put into the fridge for at least an hour and a half or two.  11. Ready roll cut and served to the table.