Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment, ensuring some overhang on all sides.

In a medium bowl, sift together the cake flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a large bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until thick and frothy—about 4 minutes using an electric mixer.

Gently fold the dry mix into the egg mixture until just combined. Stir in the shredded carrots until well incorporated.

Pour the batter evenly into the prepared pan, spreading it to reach the edges. Bake for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.

Lay a clean dish towel on your counter and sprinkle it generously with powdered sugar.

Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment. While hot, roll the cake up with the towel and allow it to cool to room temperature for roughly 1 ½ hours.

For the frosting, beat the softened cream cheese and butter in a large bowl until creamy, about 5-6 minutes. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.

When the cake is cool, unroll it gently. Spread the frosting evenly, leaving about an inch at one end. Re-roll the cake without the towel.

Wrap the cake in plastic wrap tightly and chill for 1 hour. Before serving, dust the cake with powdered sugar. Slice and enjoy!