Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper and grease it well.

Step 2: Make the Carrot Cake Batter

• In a medium bowl, whisk together:
  • Flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate large bowl, beat the eggs and sugar until light and fluffy.
• Mix in vanilla extract and vegetable oil.
• Gradually fold in the dry ingredients until just combined.
• Stir in the grated carrots until evenly distributed.

Step 3: Bake the Cake

• Pour the batter into the prepared jelly roll pan, spreading it evenly.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake While Warm

• While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered sugar.
• Peel off the parchment paper and gently roll the cake into a log, using the towel to help.
• Let it cool completely (about 30 minutes).

(💡 Pro Tip: Rolling the cake while warm prevents cracks later!)

Step 5: Make the Cream Cheese Frosting

• In a mixing bowl, beat together:
  • Cream cheese, butter, powdered sugar, and vanilla extract
• Mix until smooth and fluffy.

Step 6: Fill & Roll Again

• Carefully unroll the cooled cake and spread the cream cheese frosting evenly over it.
• Roll the cake back up without the towel, then wrap it in plastic wrap and refrigerate for at least 30 minutes to set.

Step 7: Slice & Serve!

• Dust with powdered sugar or drizzle with extra cream cheese frosting before serving.
• Slice and enjoy this soft, spiced, and creamy dessert!