Carrot Cake Roulage

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 large eggs
• 1 (18 1/4 ounce) spice cake mix
• 1 cup grated carrot
• 3 teaspoons powdered sugar, divided
• 1 (15 1/4 ounce) can crushed pineapple slices in syrup
• 2 (16 ounce) cans cream cheese frosting
• 1/2 cup chopped pecans, toasted
• 1/2 cup water

Recipe

• 1 coat two 15x10x1 jelly roll pans with cooking spray, line with wax paper, coat paper with cooking spray.
• 2 beat eggs in large bowl with electric mixer for 5 minutes.
• 3 add water,beating at low speed until blended.
• 4 gradually add cake mix, beating at low speed until moistened.
• 5 beat at medium high speed for 2 minutes.
• 6 fold in grated carrot.
• 7 spread batter evenly in pans.
• 8 bake one at a time,at 350°f on middle rack 13 minutes or until cake springs back when lightly touched in center.
• 9 sift 1 1/2 tablespoons powdered sugar in 15x10 inch rectangle on cloth towel, repeat with 2nd towel.
• 10 when cakes are done,immediately loosen from sides of pan, turn our onto sugared towel.
• 11 peel off wax paper.
• 12 starting at narrow end, tightly roll each cake and towel together; place seam side down or wire racks to cool.
• 13 drain pineapple, reserving 1/4 cup syrup.
• 14 press pineapple between paper towels to remove extra moisture.
• 15 mix pineapple, cream cheese frosting and pecans.
• 16 stir well.
• 17 unroll cakes,brush each lightly with 2 tablespoons pineapple juice.
• 18 spread each cake with half of frosting mixture.
• 19 reroll cakes (without towels) and place seam side down on serving platter.
• 20 cover and chill at least one hour.
• 21 dust cake with additional powdered sugar.
• 22 can garnish with additional chopped pecans if desired.