Preheat your oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the vegetable oil and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Fold in the grated carrots gently.
Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
Starting from a short side, roll the cake and towel together into a log. Let it cool completely.
For the filling, beat together the powdered sugar, cream cheese, butter, and vanilla extract until smooth and creamy.
Once the cake is cool, unroll it gently. Spread the filling evenly over the cake.
Roll the cake up again, this time without the towel.
Wrap the cake roll in plastic wrap and refrigerate for at least an hour before serving.
Before serving, dust the top with powdered sugar for a beautiful finish.
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Variations & Tips
For a tropical twist, add 1/2 cup of crushed pineapple (drained) to the batter. If you love a bit of crunch, fold in 1/2 cup of chopped walnuts or pecans. For a spicy kick, add some finely chopped crystallized ginger to the filling. These variations add a unique flavor profile and texture to the cake roll.
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