Preheat oven to 375 degrees Fahrenheit.
Line a half sheet tray/jelly roll pan with parchment paper.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
Stir the dry ingredients into the wet ingredients, until almost combined.
Fold in the carrots.
Spread batter evenly into the prepared pan.
Bake in center of oven for 12-14 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
Place butter and cream cheese in a large bowl. Beat until smooth.
Add vanilla and mix until combined.
Add powdered sugar and beat until smooth.
Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle.
Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
Re-roll the cake, starting with the frosted end.
Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge.
Dust with powdered sugar.
Chill until ready to serve.
To serve: Slice into inch-thick slices with a hot knife.