• Preheat the oven to 350°F and line a 10 x 15-inch jelly roll pan with parchment paper, leaving extra over the sides for easy lifting.

Make the Cake Batter:

• In a large mixing bowl, beat the eggs and brown sugar until thick and pale, about 3 minutes. The mixture should reach the “ribbon stage” where you can drag the batter with the beaters and form a figure 8 with the batter.
• Stir in the grated carrot until incorporated.
• In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
• Gently fold the dry ingredients into the wet mixture until fully combined.

Bake the Cake:

• Pour the batter into the prepared pan and spread evenly to the edges.
• Bake for 14 to 18 minutes or until the cake springs back when touched. This might take more or less time depending on the oven. It’s better to be overbaked than underbaked to make rolling easier.
• While the cake is baking, lay a tea towel or some parchment paper on a flat surface. Sift a generous (¼ - ⅓ cup) amount of powdered sugar onto the tea towel or parchment paper. This will prevent the cake from sticking to the towel.
• Remove the cake from the oven and immediately lift the cake out using the parchment.
• While still hot, carefully turn the cake over onto the prepared tea towel or parchment paper.
• Remove the parchment paper baked with the cake.
• Roll the cake from the short side, keeping the tea towel or parchment paper inside the roll. Let it cool completely.

Make the Filling:

• While the cake cools, make the filling by beating cream cheese until smooth.
• Add the cream and powdered sugar and beat until thick and creamy.

Fill the Cake:

• Once the cake is completely cool, gently unroll it and spread the cream cheese filling evenly over the surface.
• Re-roll the cake tightly without the parchment paper and wrap in plastic wrap.
• Chill for at least an hour before slicing.