Ingredients :

• Carrots — Grate them finely—really finely, not in big shreds. The finer the grate, the more the carrots melt into the batter and the moister the cake is. Three medium carrots give about 250g of grated carrots. Fresh, not from a pre-cut bag.
• Cream cheese — Use Philadelphia or a similar full-fat brand, not a low-fat version. Low-fat cheeses make the cream too liquid and it will run when rolling. It must be at room temperature—taken out of the fridge at least 30 minutes before, ideally 45.
• Spices (cinnamon, ginger, nutmeg) — Freshly grated nutmeg is a real game-changer compared to the powder at the back of the cupboard. Half a nutmeg is enough. If you don’t have it, powder works, but try fresh at least once—the scent is sharper, warmer.
• Walnuts — Finely ground in a blender, not coarsely chopped. Large pieces create weak points in the batter and the cake tends to crack when rolled. A few seconds in the blender is enough.