1. Preheat & Prepare Pan
Preheat oven to 375°F (190°C).

Line a 10×15-inch jelly roll pan with parchment paper and spray lightly with non-stick spray.

Lay out a clean kitchen towel and dust it generously with powdered sugar (this will help prevent sticking when rolling the cake).

2. Make the Carrot Cake Batter
In a medium bowl, whisk together: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Mix in vanilla, then fold in grated carrots.

Gently add dry ingredients to the wet mixture and stir until just combined.

3. Bake
Pour batter into the prepared jelly roll pan, spreading evenly.

Bake for 12–15 minutes, or until the cake springs back when lightly touched in the center.

4. Roll the Cake
Immediately loosen edges of the cake and carefully flip it out onto the prepared towel.

Peel off the parchment paper.

Starting from the short end, roll the cake up in the towel while it’s still hot.

Let it cool completely (about 1 hour).

5. Make the Cream Cheese Filling
Beat cream cheese and butter together until smooth.

Add powdered sugar and vanilla, beating until creamy and spreadable.

6. Assemble the Cake Roll
Once the cake is completely cool, unroll it gently.

Spread the cream cheese filling evenly over the cake.

Carefully roll the cake back up (without the towel), wrap tightly in plastic wrap, and chill for 30–60 minutes for cleaner slicing.

7. Serve
Dust with powdered sugar before serving.

Slice and enjoy!

🍰 Tips & Variations
Add-ins: Try mixing in chopped walnuts or pecans into the batter for crunch.

Make ahead: This cake roll keeps well in the fridge for up to 3 days.

Frosted outside?: You can coat the outside with a thin layer of cream cheese frosting if you’d like more indulgence.