Preheat your oven to 350°F and line a 10x15-inch baking sheet with parchment paper.

In a stand mixer, whisk together the eggs, light brown sugar, and granulated sugar until pale, thick, and fluffy, about 5-7 minutes.

Fold in the oil, vanilla, and grated carrots gently with a spatula.

Sift in the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold gently until smooth and well combined, ensuring no flour clumps remain.

Pour the batter into the prepared baking sheet, spreading it evenly. Tap the sheet to level it and remove any air bubbles.

Bake for 12-14 minutes, until golden and a toothpick comes out clean. Dust with powdered sugar immediately after baking, cover with a clean towel, then foil. Let cool to room temperature.

For the filling, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, whisk the cream cheese until smooth. Combine the whipped cream, cream cheese, and vanilla until well mixed and soft peaks form.

Once cooled, loosen the cake from the edges of the baking sheet. Spread the filling evenly over the cake.

Using the parchment paper, gently roll the cake from one short end to the other, peeling away the parchment as you go. Aim for a tight roll to avoid gaps.

Dust the roll with powdered sugar before slicing and serving.

Store the carrot cake roll in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days.