Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the paper as well.
In a large bowl, beat the eggs until thick and lemon-colored. Gradually add the granulated sugar, oil, and vanilla, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the grated carrots.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and sprinkle it generously with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll up the cake and towel together. Cool completely on a wire rack.
To make the filling, beat the cream cheese, powdered sugar, vanilla extract, and butter together until smooth.
Once the cake is cool, unroll it carefully and spread the filling evenly over the cake. Reroll the cake (without the towel) and wrap it in plastic wrap. Refrigerate for at least an hour before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 32 minutes
Kcal: 320 kcal | Servings: 10 servings
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