- 2
Ingredients
- 4 large eggs
- 1/2 cup water
- 1 package spice cake mix (Duncan hines)
- 1 cup grated carrot
- 3 tbsp sugar, divided
- 1 can crushed pineapple in heavy syrup
- 2 containers of ready to spread cream cheese frosting (16 oz)
- 1/2 cup copped pecans, toasted
- Additional powerdr sugar
- Garnish: toasted chopped pecans
Preparation
Step 1
Line 13 x 10 inch jelly pans with wax paper and spray with PAM.
Beat eggs in a large bowl at medium high speed with an electric mixer for 5 minutes. Add water, beating at low speed until blended. Gradually add cake mix beating a low speed until moistened. Beat mixture at medium-high speed 2 minutes. Fold in grated carrot.
Spread batter evenly in prepared pans (layers will be thin). Bake 1 at a time at 350 on middle rack 13 minutes or until cake springs back with lightly touched in center.
Sift 1 1/2 tbsp powdered sugar in a 15 x 10 inch rectangle on a cloth towel. Repeat with a second towel. When cakes are done immediately loosen from sides of pan and turn each onto a sugared towel. Peel off wax paper. Starting at narrow end, tightly roll up each cake and towel together: place each seam side down on wire racks to completely cool.
Drain pineapple, reserving 1/4 cups syrup. Press pineapple between paper towels to remove excess moisture. Combine pineapple, cream cheese frosting and 1/2 cup pecans. Stir well.
Unroll cakes, brush each slightly with 2 tbsp reserved pineapple syrup. Spread each cake with half of frosting mixture. Reroll cakes without towels. Place seam side down on serving plates.
Cover and chill at least 1 hour. Dust cakes with additional powdered sugar before serving. Makes 2 rolls.