Carrot Cake Roll:

1. Preheat oven 180C/350F. 

2. Line a 10x15 inch cookie sheet pan with parchment paper. Allow the paper to come up 1-inch above the sides of the pan for easy lifting. 

3. Spray the baking paper with a non-stick cooking spray.

4. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Set aside.

5. In a large bowl whisk the eggs at high speed for 5 minutes until thickened and frothy. Add the sugar and vanilla and beat at high speed for 1 minute.  

6. Pour the dry ingredients into the wet mixture and stir gently until combined. Stir in the grated carrots.

7. Spread the cake batter evenly onto your prepared baking tray and bake for 10-12 minutes, until a toothpick inserted comes out clean.

8. Sprinkle a large kitchen towel with icing sugar (use at least ½ cup).

9. As soon as the cake comes out of the oven, turn the cake out of the pan onto the towel.

10. Peel away the baking paper. Fold the end of the towel over the short end of the cake and roll the cake into the towel.

11. Set the cake aside to cool completely for 1 hour. 

Cream Cheese Frosting:

1. While the cake is cooling, beat the cream cheese and butter until smooth.

2. Add the vanilla and icing sugar and continue beating at low speed until creamy. Refrigerate until ready to use. 

3. Very gently unroll the cake and spread the frosting onto the cake. Re-roll the cake and chill in the fridge for 30 minutes. 

4. Dust with icing sugar before serving. 

5. Enjoy!