For the roulade, pre heat the oven to 180°C and line a 30cm x 22cm rectangular Swiss roll tin or baking tin with baking paper. Combine the eggs, (? cup) castor sugar, olive oil and vanilla and whisk with an electric mixer for 5 minutes. Toss the carrots, flour, walnuts, cinnamon and ginger together and fold this into the egg-mixture. Spoon it into the prepared tin, smooth out the top and bake for 15 minutes.Moisten a clean kitchen towel with water and squeeze out the excess water. Lay it flat on a clean surface and sprinkle it with the 3 Tbsp castor sugar. Once the roulade comes out of the oven, flip it over onto the sugared kitchen towel and gently peel off the baking paper fr om the back. Roll it up in the towel, starting from the short side, and allow it to cool in the towel for 1 hour.For the icing, use an electric whisk and beat the butter and icing sugar together for 1 minute. Add in the vanilla, caramel and cream cheese. Do not over mix after the cream cheese has been added.Gently unroll the roulade and spread the cream cheese icing onto the roulade. Roll it up firmly, starting from the short side again, and place it on its seam on a serving dish. Refrigerate for 15 minutes. Sprinkle the coconut over the roulade and garnish it with the white chocolate curls. Serve in slices.Tip:To make white chocolate curls, use a slab of room temperature white chocolate. Warm the sides of the bar up by rubbing it against the palm of your hand. Use a vegetable peeler to peel off chocolate curls. The firmer you press the peeler against the chocolate the thicker your curls will be. Refrigerate the curls until needed.Reprinted with the permission of Illanique van Aswegan.