Preheat your oven to 375°F (190°C) so it is hot and ready for the sponge batter. Grease your Swiss roll tin and line it carefully with a sheet of greaseproof parchment paper.

In your mixing bowl, beat the three eggs and granulated sugar together on a high speed. Keep whisking for five minutes until the mixture is thick, pale, and leaves a visible trail.

Sift the flour, baking powder, cinnamon, and ground ginger over the fluffy egg mixture in the large bowl. Sifting ensures there are no lumps and keeps the sponge very light and airy.

Gently fold in the finely grated carrots and half of the chopped walnuts using a rubber spatula. Be careful not to knock out the air you just whisked into the eggs and sugar.

Pour the batter into your prepared tin and spread it into the corners with your rubber spatula. The layer should be thin and even so it bakes quickly and stays very flexible.

Place the tin in the center of the oven and bake for exactly 12 to 15 minutes. The cake is done when it feels springy to the touch and looks slightly golden.

While hot, flip the cake onto a towel dusted with icing sugar. Peel off the paper and roll the warm cake tightly inside the towel to set its curved shape.

Whisk the cream cheese, softened butter, icing sugar, vanilla, and orange zest together in a clean bowl. Mix until the frosting is completely smooth, thick, and very easy for you to spread.

Unroll the cooled cake and spread the cream cheese frosting evenly over the entire surface of the sponge. Sprinkle the remaining walnuts on top and roll the cake back up very carefully.

Wrap the rolled cake in plastic wrap and chill it in the fridge for at least one hour. This helps the frosting set so you can cut perfectly neat and beautiful round slices.