Heat oven to 375F, line a 10x15 inch jelly-roll pan with parchment and grease the paper.

Whisk flour, baking powder, baking soda, cinnamon and salt.

Beat eggs and sugar on high until thick and pale, about 3 minutes, fold in carrots, then fold in the flour mixture just until combined.

Spread batter evenly into the pan, bake 12 to 14 minutes until the top springs back when touched lightly.

Dust a clean kitchen towel with powdered sugar, turn the warm cake out onto it, peel off the parchment.

Starting at a short end, roll the cake up in the towel, set seam side down, cool completely, about 45 minutes.

Beat cream cheese and butter until smooth, add powdered sugar and vanilla, beat until fluffy.

Unroll the cooled cake gently, it will hold a slight curve, spread filling to within 1/2 inch of the edges.

Re-roll the cake without the towel this time, wrap in plastic, chill at least 1 hour until firm enough to slice.

Trim the ends with a serrated knife, dust with powdered sugar, slice into rounds to serve.