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.