Place a piece of parchment paper in the bottom of a half-sheet jelly roll pan. The parchment should hang 1-inch over on each side to help remove the cake from the pan later.
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla and vegetable oil and whisk to combine.
Add the shredded carrots and fold them into the batter. Add the flour mixture to the wet ingredients and mix until just combined.
Pour batter into the prepared jelly roll pan and spread into an even layer. Bake for 10 minutes.
Remove cake from oven. Immediately lift the cake out of the pan using the parchment paper. Be careful!! With the parchment paper still attached, roll the cake up starting at the short end of the cake. Let cake cool on a wire rack.
Once the cake is completely cooled, unroll it gently. Do not force the cake flat. It's okay if the cake is curled on the ends.
Spread the cream cheese frosting over the top of the cake, leaving a 1/2-inch border around the edges. Sprinkle the frosting with chopped pecans.
Reroll the cake, this time without the parchment paper. Tightly wrap the cake up in some plastic wrap and chill in the fridge for at least 30 minutes. (see note)
When you're ready to eat your cake, dust the entire top of the cake with powdered sugar. Then cut into 12 slices and enjoy!
I recommend freezing the cake before slicing. This helps the cake from splitting and keeps the roll intact. Just warm up the knife under hot water before slicing.