Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.

In a large bowl, beat together eggs, granulated sugar, and brown sugar until pale and fluffy. Add vegetable oil and vanilla extract until combined.

In a separate bowl, whisk together flour, baking powder, spices, and salt. Fold this dry mixture into the wet mixture until just combined.

Gently fold in the grated carrots.

Spread the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when lightly pressed.

Run a knife around the edges and carefully invert onto a powdered sugar-dusted towel. Roll the cake up in the towel and let it cool completely.

In a separate bowl, beat cream cheese and unsalted butter until smooth. Gradually mix in powdered sugar until fluffy.

Unroll the cooled cake, spread the cream cheese frosting over it, and then re-roll it tightly without the towel.

Slice the cake and serve it with the creamy frosting inside.

Enjoy your delightful Carrot Cake Roll!