1. Preheat oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar until thick and pale. Stir in pumpkin and grated carrots.
4. Gradually fold in the dry ingredients until just combined. Spread the batter evenly in the prepared pan.
5. Sprinkle chopped walnuts over the batter if desired.
6. Bake for 13-15 minutes or until the cake springs back when lightly touched.
7. While the cake is baking, lay a clean kitchen towel flat and dust with confectioners’ sugar.
8. Once baked, immediately invert the cake onto the prepared towel. Gently peel off the parchment paper.
9. Roll the cake and towel together from the short end. Let cool completely on a wire rack.
10. In a mixing bowl, beat cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth.
11. Carefully unroll the cake and spread the cream cheese frosting evenly over the surface.
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