1. Preheat the oven to 350°F. Spray a 10×15″ pan with non-stick spray.
2. In a bowl, combine salt, baking powder, cinnamon, and flour. Set aside.
3. In a separate bowl, beat eggs at high speed for 5 minutes until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
4. Stir the dry ingredients into the wet ingredients just until blended. Then, stir in the shredded carrots.
5. Spread the batter into the prepared pan. The batter will be thin, so use a spatula to spread it evenly.
6. Bake for 9-11 minutes until set.
7. While the cake is baking, lay a clean kitchen towel on a large work surface and sprinkle it liberally with powdered sugar.
8. Once the cake is done, immediately invert it onto the powdered sugar-covered towel. Gently remove the foil.
Carrot Cake Roll with Cream Cheese
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