Preheat the Oven:

o Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it with cooking spray or butter.

Prepare the Cake Batter:

o In a medium bowl, whisk together the flour, ground cinnamon, baking powder, kosher salt, ground ginger, ground nutmeg, and ground cloves until well combined. Set aside.

o In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 3-4 minutes, until thick and pale.

o Add the vegetable oil and vanilla extract to the egg mixture, beating until well incorporated.

o Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

o Gently fold in the shredded carrots until evenly distributed throughout the batter.

Bake the Cake:

o Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.

o Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched in the center and a toothpick inserted into the center comes out clean.

Roll the Cake:

o While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with confectioners' sugar.

o As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel.

o Gently peel off the parchment paper and, starting from the short end, roll the cake up in the towel (with the towel inside) while it’s still warm. Let the rolled cake cool completely.

Make the Cream Cheese Filling:

o In a large mixing bowl, beat together the softened cream cheese and salted butter until smooth and creamy.

o Add the confectioners' sugar and pure vanilla extract, and beat until well combined and smooth. Set aside.

Assemble the Cake Roll:

o When the cake has cooled completely, gently unwrap it from the towel.

o Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.

o Gently re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.

Prepare the Glaze Drizzle:

o In a medium bowl, whisk together the confectioners' sugar, vanilla extract, and milk until smooth and slightly thick.

o Drizzle the glaze over the chilled carrot cake roll.

Serve:

o Slice the cake roll into 1-inch thick slices and serve.

o Enjoy this elegant and delicious twist on the classic carrot cake!