👩🍳 Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper. Grease it lightly.
2. Make the Cake Batter
In a bowl, whisk together: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, beat eggs and sugars until thick and light (about 2–3 minutes).
Mix in vanilla, then fold in the dry ingredients.
Stir in the grated carrots and nuts (if using).
3. Bake
Spread batter evenly in the prepared pan.
Bake for 12–14 minutes, or until the cake springs back when touched.
4. Roll the Cake
While hot, immediately invert cake onto a clean towel dusted with powdered sugar.
Peel off parchment. Roll the cake (with towel inside) from the short end.
Let it cool completely on a wire rack.
5. Make the Filling
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla. Beat until fluffy and well blended.
6. Assemble the Roll
