Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with foil and spray with nonstick cooking spray.

In a large mixing bowl, beat the eggs for 5 minutes until frothy and pale.

Gradually beat in granulated sugar and vanilla extract until well combined.

In a separate bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour.

Gradually fold the dry mixture into the egg mixture until smooth. Gently fold in shredded carrots.

Spread the batter evenly in the prepared pan to create a thin layer.

Bake for 9-11 minutes, or until the cake springs back when lightly touched in the center.

Lay a clean kitchen towel flat and sprinkle generously with powdered sugar.

Turn the hot cake onto the prepared towel, peeling off the foil.

Starting from the short end, roll the cake and towel together into a tight spiral. Let cool completely for about 1 hour.

In a mixing bowl, beat cream cheese and butter together until smooth and creamy.

Add powdered sugar and vanilla extract, beating until fluffy.

Carefully unroll the cooled cake and remove the towel.

Spread the cream cheese filling evenly over the surface of the cake.

Re-roll the cake tightly, ensuring the filling stays in place. Wrap in plastic wrap and chill for 30-60 minutes.

Dust the top of the chilled cake roll with powdered sugar.

Slice into even pieces and serve.