• Preheat oven to 350 degrees. Spray a cookie sheet with raised edges with nonstick baking spray.
• Cut the parchment paper larger than the cookie sheet to allow for overhanging on all four sides.
• Line the cookie sheet with parchment paper.
• Spray the parchment paper with nonstick baking spray.

Cake:

• Add flour, baking powder, cinnamon, ginger, nutmeg, and cloves in a sifter sitting over a bowl. Sift the ingredients until blended. Set aside.
• Add eggs in a large mixing bowl. Beat with an electric mixer set on high until the eggs are thick and frothy. (5 minutes)
• Continue beating on high while adding in the vanilla and sugar. Beat for 1 minute.
• Slowly fold in the dry ingredients, stirring to combine. Fold in the carrots.
• Dump the batter onto the prepared cookie sheet. Use a rubber spatula to spread the batter on the cookie sheet.
• Make sure that you spread it to all four corners of the cookie sheet. Bake at 350 degrees for 10-12 minutes. (Insert a toothpick in the center of the cake to make sure the cake is done.)
• Lay a clean kitchen towel on the countertop. Sprinkle 1/2 cup powdered sugar on the kitchen towel.
• As soon as the cake comes out of the oven, flip the cake onto the towel.
• Carefully peel the parchment paper off of the cake. Fold one end of the towel over a short end of the cake.
• Start at the short end of the cake and roll the cake into the towel. Set the cake aside to cool to room temperature. (1 hour)

Frosting:

• Add cream cheese and butter in a large mixing bowl. Use an electric mixer beating until the mixture is smooth.
• Reduce mixing speed to low ( add in vanilla and powdered sugar) until well combined and creamy.

Making the roll:

• Gently start to unroll the cake from the towel (carefully check to make sure that the cake is released from the towel,)
• With an offset spatula spread the frosting over the cake. Make sure that the entire surface is covered with frosting including the edges.
• Reroll the cake. Place the cake, swam down, on a cake platter. Transfer the cake platter to the refrigerator for 30 minutes. Before serving dust the cake roll with powdered sugar.