To Prep: Preheat oven to 350 degrees. Spray a 13x18 baking sheet with non-stick cooking spray and line with parchment paper.

Whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves.

In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat together the eggs, sugar, oil and vanilla until frothy. Slowly incorporate the dry ingredients into the bowl of wet ingredients, until smooth.

Fold the shredded carrots into the cake batter, then scoop onto the prepared pan and spread evenly.

Bake for 10-12 minutes or until the cakes springs back when touched and a toothpick inserted in the middle of the cake comes out clean.

Quickly remove the cake from the baking sheet, but leave it on the parchment paper. Roll up the cake with the parchment paper, so the cake won't stick to itself. Allow to cool completely.

Using an electric mixer, cream together butter and softened cream cheese, until smooth.

Gradually beat in powdered sugar and vanilla.

Carefully unroll the carrot sheet cake. If the cake still feels warm to the touch, allow it to cool longer before frosting.

If the cake is cool, evenly spread the cream cheese filling on the surface of the cake.

Re-roll the cake as tightly as possible, but be sure to remove the parchment paper as you go. When the cake is rolled up, wrap it in plastic wrap and chill in the fridge overnight.

When ready to serve, remove plastic and sprinkle with powdered sugar.