Beat eggs for 3 minutes
Add sugar, oil, and vanilla to eggs and mix well
Add all dry ingredients and mix until just combined
Fold in shredded carrots
Spread mixture on a 9x13 or 10x15 cookie sheet lined with parchment paper
Bake at 375°F for 10-15 minutes
Place on a towel and remove parchment paper
Roll up the cake and refrigerate for 30 minutes
Make frosting by mixing cream cheese, butter, vanilla, and powdered sugar
Use a mixer to mix frosting well until there are no clumps
Unroll the carrot cake and spread frosting over the entire surface
Roll back up and serve
