Instructions:

For the Carrot Cake Roll:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the shorter sides for easy removal.
2. Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes or until the mixture is thick and pale in color.
4. Add Pumpkin and Carrots: Gently fold in the pumpkin puree followed by the grated carrots. Gradually fold in the dry ingredients until just combined. If desired, fold in the chopped pecans.
5. Bake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.
6. Prepare for Rolling: 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 and roll the cake, along with the towel, starting from a shorter side. Let it cool completely in this rolled-up position.

For the Cream Cheese Filling:

1. In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sugar and vanilla extract. Beat until well combined.

Assemble:

1. Carefully unroll the cooled carrot cake roll.
2. Spread the cream cheese filling evenly over the unrolled cake.
3. Roll the cake back up, this time without the towel. You can wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.
4. Slice, serve, and enjoy!

This Carrot Cake Roll is a delightful dessert or treat with the perfect balance of sweet cream cheese filling and moist carrot cake.

Enjoy !!!