PREPARATION:
Preheat oven to 375 degrees Fahrenheit and line 15 inches by 10 inches with paper, leaving a little bump on each side.
In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, cloves and whisk well.
In a large bowl, combine the eggs with the sugar and whisk until combined.
Add the vegetable oil, vanilla extract and carrots and mix again until combined.
Pour the dry ingredients into a large bowl and stir until combined.
Stir the mixture until it is combined. Pour the mixture into the jelly pan and spread in an equal layer. Bake for 12 minutes, then remove the cake from the pan using bulges on both sides.
Place the cake on a large wooden chopping board and gently roll the cake along.
Carefully transfer the cake to the cooling rack and allow it to cool completely.
to prepare the filler,
Combine the confectionery sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully roll out the cake and spread the filling on the cake, leaving a small gap on all edges.
Wrap the cake and tightly wrap it in plastic wrap.
Cool in the fridge for 1 hour before serving.
When ready to serve, mix the glazing ingredients in the mixing bowl and whisk until smooth. Sprinkle over the cake and chop.