For the Cake

• Preheat your oven to 375 degrees
• Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining with parchment paper. Allow some parchment paper to hang over the sides of the pan
• Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl
• Whisk eggs and sugar together in a large bowl until combined well
• Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined
• Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined
• Pour batter into the prepared pan and spread out into one even layer
• Bake in preheated oven for 12 minutes
• Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using the parchment paper
• Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)
• Transfer to a cooling rack and let cool completely

For the Cream Cheese Filling:

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