1. 1. Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.

2. 2. In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Stir in the vegetable oil and vanilla extract.

3. 3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots.

4. 4. Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

5. 5. While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until well combined.

6. 6. Once the cake is done, immediately run a knife around the edges to loosen it. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

7. 7. Starting from the short end, tightly roll up the cake in the towel. Allow the cake to cool completely, about 1 hour.

8. 8. Unroll the cake and spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake without the towel.

9. 9. Slice and serve the carrot cake roll. Enjoy!