Preheat your oven to 350°F (175°C).

Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it—this prevents sticking and makes rolling much easier.

Have all your ingredients measured and ready. It makes the process smooth and stress-free.

Pro Tip: Gently press the parchment into the corners of the pan so the batter spreads evenly.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Make sure everything is evenly combined; this ensures the spices and leavening are distributed properly.

Pro Tip: Sift the flour and spices together to avoid clumps in the batter.

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale—about 2–3 minutes.

Slowly drizzle in the vegetable oil and vanilla extract, mixing until fully incorporated.

Gently fold in the grated carrots and drained crushed pineapple using a spatula.

Then, gradually fold in the dry ingredients until just combined—don’t overmix or the cake may become dense.

Pro Tip: Use a gentle folding motion from the bottom up to keep the batter light and fluffy.

Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Start checking at 15 minutes—overbaking can make the cake dry and harder to roll.

While the cake is still warm, gently turn it out onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper carefully.

Starting from the short end, roll the cake up with the towel inside. Let it cool completely rolled up.

Pro Tip: Rolling the cake while warm prevents cracks and makes it easier to shape later.

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

Fold in optional chopped walnuts if you like a little crunch.

Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface.

Roll the cake back up, this time without the towel.

Place the rolled cake seam-side down on a serving platter.

Pro Tip: Leave a small border (about ½ inch) around the edges when spreading the filling to prevent it from spilling out when rolled.

Chill the cake for at least 1 hour before slicing to let the filling set.

Use a sharp knife to cut into even slices for a clean, beautiful presentation.

Pro Tip: Wipe the knife with a warm, damp cloth between cuts for perfect swirls every time.