Preheat your oven to 375°F. Line a 15 x 10-inch jelly roll pan with parchment paper, allowing about 1 inch to extend beyond the sides. This extra parchment will make it much easier to lift the cake out once baked.

In a large mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, salt, and nutmeg until evenly distributed.

In another large bowl, whisk the eggs with both sugars for about 1 minute, until nicely blended. Add the oil, vanilla, finely ground walnuts, and shredded carrots. Whisk gently until everything is evenly combined.

Using a rubber spatula, gradually fold the dry ingredients into the carrot mixture. Stir gently, just until the flour disappears and the batter comes together. Avoid overmixing to keep the cake soft and tender.

Pour the batter into the prepared pan and spread it into an even layer, making sure it reaches the corners. Bake for 10 to 13 minutes, or until the surface springs back when gently touched.

Remove the cake from the oven and carefully transfer it to a flat work surface. While it is still hot, gently roll it up from one short end to the other. Place the rolled cake seam-side down on a wire rack and allow it to cool completely to room temperature.

In a mixing bowl, beat the softened butter until smooth and creamy. Add the cream cheese, powdered sugar, and vanilla extract. Continue beating until the frosting is silky and lump-free, scraping down the sides and bottom of the bowl whenever needed.

Once the cake has cooled completely, carefully unroll it onto a flat surface. Allow the ends to remain slightly curled, as this will make rolling it back up easier.

Spread the cream cheese frosting evenly over the cake, leaving approximately a 1-inch border around all four edges. If you like a little extra texture and sweetness, scatter raisins or chocolate chips over the frosting.

Starting at the same short end, gently roll the cake back up, keeping the filling tucked neatly inside. Slowly remove the parchment paper as you roll.

Wrap the finished carrot cake roll securely in plastic wrap and place it in the fridge for a few hours. This resting time helps the filling firm up and makes the cake much easier to slice.

When ready to serve, remove the plastic wrap and carefully transfer the roll to a serving platter. Dust the outside generously with powdered sugar, slice into portions, and enjoy.

Line your pan with parchment paper to make removing the cake simple and effortless.

Keep a close eye on the baking time. An overbaked cake becomes dry and is much more likely to crack. Begin checking after 10 minutes, and remove it once the surface springs back when gently touched.

Roll the cake while it is still hot. Allowing it to cool before its first roll can make it more difficult to shape without cracking.

If using a clean kitchen towel instead of parchment paper, a light dusting of powdered sugar can help prevent the cake from sticking as you roll it.

Always roll the cake while it is warm to help it hold its shape.

If small cracks appear, do not worry. Use a little frosting to hold the cake together, then prepare some extra frosting to cover the outside if needed.

If you do not have a jelly roll pan, a large sheet pan can be used instead.

Let both the butter and cream cheese soften to room temperature before preparing the frosting. This makes it much easier to achieve a smooth, creamy consistency.

Lightly coat the parchment paper