Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a jelly-roll pan (10×15 inches) with parchment paper, greasing it lightly for easy release.
Step 2: Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs until light and frothy. Gradually add the granulated and brown sugars, beating until thickened.
Stir in the grated carrots, milk, and vanilla extract.
Gradually fold in the dry ingredients until just combined—be careful not to overmix.
Step 3: Bake the Cake
Pour the batter evenly into the prepared jelly-roll pan. Smooth the top with a spatula. Bake for 12–15 minutes, or until a toothpick inserted near the center comes out clean.
Step 4: Cool and Roll
While the cake bakes, lay a clean kitchen towel sprinkled with powdered sugar on your countertop.
Once baked, immediately loosen the edges of the cake with a knife and invert it onto the prepared towel.
Carefully peel off the parchment paper and let the cake cool slightly.
Starting from one short end, tightly roll up the cake inside the towel . Secure it with rubber bands or clips and let it cool completely.
Step 5: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, mixing after each addition. Stir in the vanilla extract and enough milk to reach spreading consistency.
Step 6: Assemble the Cake Roll
Unroll the cooled cake gently and spread the cream cheese frosting evenly across the surface, leaving a small border around the edges.
Re-roll the cake carefully, ensuring the frosting doesn’t spill out. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 7: Slice and Serve
Slice the cake roll into thick portions and serve chilled. Garnish with extra frosting, chopped nuts, or a dusting of powdered sugar for added flair.
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