Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan.

In a mixing bowl, whisk together the grated carrots, sugar, eggs, and vanilla extract until well combined.

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.

Fold in the chopped walnuts and raisins, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared jelly roll pan and spread it out evenly.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.

Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Roll the cake and towel together, starting from the short end. Allow it to cool completely in this rolled-up form.

In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined.

Gently unroll the cooled carrot cake and remove it from the towel.

Spread the cream cheese filling evenly over the cake.

Roll the cake back up, this time without the towel, starting from the same end as before.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

To serve, slice the Carrot Cake Roll into beautiful rounds and garnish with a dusting of powdered sugar and a few walnut pieces.

This exquisite dessert is perfect for birthdays, holidays, or any special celebration, and it’s bound to impress your guests.