Carrot Cake Roll with Cream Cheese Filling



For The Carrot Cake:
3 large eggs
⅔ cup sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
½ tsp salt
1 tsp baking powder
1 tsp ground ginger
¼ tsp nutmeg (optional)
2 tsp cinnamon
¾ cup cake flour
2 cups shredded carrots (drained if they are too wet)
powdered sugar for rolling

For the Cream Cheese Filling:
6 oz cream cheese at room temperature
4 tbsp unsalted butter at room temperature
2 cups powdered sugar
1 tsp vanilla extract