Preheat oven to 350 degrees, spray with baking spray and line a 13x18 baking sheet with parchment paper
Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves until combined
Using a standing mixer, beat the eggs, sugar, oil and vanilla until frothy
Beat in the dry ingredients until combined and smooth
Gently fold the shredded carrots into the batter and spread evenly into the baking sheet
Bake for 10-12 minutes or until the cakes springs back when touched or a toothpick comes out clean
Quickly remove the cake from the baking sheet and roll the cake up inside the parchment paper
Allow to cool completely
Using a standing mixer, beat the cream cheese and butter until combined and creamy Gradually beat in powdered sugar and vanilla until combined and smooth
Carefully unroll the cake.
If the cake is still slightly warm, allow to cool for a few more minutes unrolled
Evenly spread the cream cheese frosting onto the cake and carefully re-roll the cake and tuck as tightly as you can. Make sure to loosen and remove the parchment paper are you reroll the cake
Wrap the cake in plastic wrap and chill in the refrigerator overnight Remove when ready to serve and dust with powdered sugar
Enjoy