• Preheat oven to 350 degrees. Generously spray a 10x15 in jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set aside.
• Beat eggs on high for 3 minutes. Add the granulated sugar and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract and oil, mix to combine.
• In a medium bowl whisk together flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in carrots.
• Transfer mixture into prepared parchment paper pan, spread the mixture using a spatula. Bake for 15-16 minutes until done, but still soft.
• While the carrot cake is baking, line another sheet of parchment paper or use a kitchen towel and sprinkle a generous amount of powdered sugar covering it. When cake is finished baking, take it out of the oven and quickly flip it over the paper or towel, sprinkled with powdered sugar. Starting at the short end, roll the cake with the paper or towel. Let it cool completely for a few hours.

Cream Cheese Frosting Filling

• While cake is cooling, make the cream cheese frosting. In the bowl, beat butter and cheese until smooth using a hand mixer or stand. Add vanilla, then powdered sugar and beat until smooth.

Assemble

• When cake is completely cool, carefully unroll it. Spread cream cheese frosting evenly on top and then roll tightly. Chill cake roll for 1 hour, so it firms up a little. Dust the top with powdered sugar.
• Slice and enjoy!