Instructions
1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in grated carrots and nuts if using.
6. Spread the batter evenly into the prepared pan.
7. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
8. While the cake bakes, lay out a clean kitchen towel and sprinkle it generously with powdered sugar.
9. Once baked, immediately loosen the edges of the cake and invert it onto the prepared towel. Carefully peel off the parchment paper.
10. Starting from the short end, gently roll the warm cake with the towel inside. Allow it to cool completely on a wire rack.
For the Filling:
1. Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
2. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
3. Gently re-roll the cake (without the towel) and wrap it tightly in plastic wrap.
4. Refrigerate for at least 1 hour before slicing to set the filling.
5. Dust with powdered sugar before serving for an elegant finish.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 15 minutes (including chilling)
Kcal: 320 kcal | Servings: 10 slices
