Gather and measure all your ingredients. Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices until well combined.

In a large bowl, beat the eggs until well mixed. Gradually incorporate the granulated sugar, vegetable oil, and vanilla extract. Whisk until smooth.

Gently stir the dry mixture into the egg mixture using a spatula. Once combined, fold in the shredded carrots.

Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10-13 minutes until the cake springs back when lightly pressed.

Remove from oven and immediately roll the hot cake from the shorter end using the parchment paper. Allow it to cool for 10 minutes in the rolled position.

Beat the cold cream cheese in a bowl until smooth. Gradually add the room temperature butter, mixing until creamy. Add powdered sugar and vanilla extract until fluffy.

Carefully unroll the cooled cake and spread the cream cheese frosting evenly, leaving a one-inch border.

Re-roll the cake tightly without the parchment paper and wrap in plastic wrap. Chill in the freezer for about an hour or in the fridge for a couple of hours.

Once chilled, use a hot knife to cut into slices and serve.