Carrot Cake Roll

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until thick and pale, about 2-3 minutes.
Gradually add vegetable oil and vanilla extract to the egg mixture, beating until well combined.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
Gradually fold in the dry flour mixture until just combined, being careful not to overmix.
Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
Bake in the preheated oven for 12-15 minutes, or until the cake is set and lightly golden brown.
While the cake is baking, prepare the filling by beating together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is baked, remove it from the oven and let it cool in the pan for 5 minutes.
Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean kitchen towel dusted with powdered sugar.
Starting from one short end, gently roll up the cake and towel together into a tight spiral. Place the rolled cake seam-side down on a wire rack to cool completely.
Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
Gently re-roll the cake without the towel, starting from the same short end, into a tight spiral.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.
Before serving, dust the top of the cake with powdered sugar for garnish.
Slice and serve the Carrot Cake Roll chilled or at room temperature.