• Step 1: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the sides.
• Step 2: In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes until they are thick and lemon-colored. Gradually add the granulated sugar and continue beating until the mixture is thick and glossy.
• Step 3: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Fold in the grated carrots.
• Step 4: Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
• Step 5: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar. As soon as the cake is done, flip it out onto the prepared towel. Carefully peel off the parchment paper.
• Step 6: Starting from the short end, tightly roll up the cake in the towel. Allow it to cool completely, about 1 hour.
• Step 7: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
• Step 8: Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface. Re-roll the cake without the towel and place it seam-side down on a serving platter.
• Step 9: Refrigerate the carrot cake roll for at least 30 minutes before slicing and serving.