Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
In a medium bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set it aside.
Beat the eggs for 5 minutes, until the eggs are a light frothy yellow. Don't skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works jus takes more time.
Add the sugar, vanilla, and oil then continue beating until well combined. Fold in the flour mixture then fold in the shredded carrots.
Evenly pour and evenly spread the cake batter into the prepared jelly roll pan.
Bake for 10 to 12 minutes.
Remove the cake from the oven. Heavily dust the top of the tea towel with powdered sugar. Immediately place the tea towel on top of the cake. Lay the cutting board on top of the tea towel. Quickly flip the cake over, so it is laying on top of the dusted tea towel. Carefully and slowly peel the parchment paper off of the cake. Generally this comes right off if you spread the parchment paper well with the oil.
Flip one end of the tea towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, cover it with plastic wrap and allow it to completely cool to room temperature.