Preheat the oven to 325°F. Spray a half-sheet pan or large jelly roll pan with nonstick cooking spray and line with parchment paper.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk eggs until smooth. Slowly whisk in the oil to emulsify. When you should be pale and voluminous.

Whisk the sugars into the wet ingredient mixture. Fold the dry ingredient mixture into the wet.

Fold in carrots, walnuts, and raisins.

Pour batter into the prepared baking sheet and bake in the preheated oven for 8-10 minutes or until there is a slight resistance and spring-back when touched lightly in the center. The top will begin to brown slightly.

Allow to cool in the pan for 5 minutes, then turn out onto a tea towel. Gently pre-roll the cake to accustom it to its new, not-flat shape. Allow to cool most of the way in the towel, then unroll and cool completely. This will help keep it from cracking later.

Simple Syrup: Stir together water and sugar in a small pot. Bring just to a boil, then remove from heat and cool completely. Refrigerate. Mix about ¼ cup of the simple syrup with 2 tablespoons of bourbon (more or less to taste).

Buttercream: Cream together cream cheese, butter, and sugar until smooth. Add lemon juice and vanilla extract. If it gets too warm, chill it. Just pop the whole bowl and attachments in the fridge and give it an hour. Beat with your stand mixer's paddle attachment.

Once cool, soak the cake lightly with the simple syrup and spread a ⅛-inch thick layer of buttercream on the inside, leaving about a ½-inch space at the end of the cake that is frosting-free.

Roll tightly, starting from the center of the side, then top with more buttercream, dust with powdered sugar, or a cream cheese glaze.