Directions:
- Coat two 15 x 10 x 1 jellyroll pans with cooking spray; line with wax paper, and coat wax paper with cooking spray. Set aside.
- Beat eggs in a large bowl at medium-high speed of an electric mixer 5 minutes. Add water, beating at low speed until blended. Gradually add cake mix, beating at 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, one at a time or in separate ovens, at 350° on the middle rack 13 minutes or until each cake springs back when lightly touched in center.
- Sift 1 1/2 tablespoons powdered sugar in a 15 x 10 rectangle on a cloth towel; repeat with 1 1/2 tablespoons sugar and a second towel. When cakes are done, immediately loosen from sides of pan, and turn each out onto a sugared towel. Peel off wax paper. Starting at narrow end, tightly roll up each cake and towel together; place, seam side down, on wire racks to cool completely.
- Drain pineapple, reserving 1/4 cup 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 lightly with 2 tablespoons 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. Garnish, if desired.
- Note: For spice cake mix, we used Duncan Hines.
- Note: This recipe makes 2 cake rolls, so it's ideal for a make-ahead dessert for a crowd. Or give the second roll as a gift.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.27 Kcal (3296 kJ) | ||
| Calories from fat | 584.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.97g | 100% | |
|---|---|---|---|
| Cholesterol | 409.56mg | 137% | |
| Sodium | 333.07mg | 14% | |
| Potassium | 656.89mg | 14% | |
| Total Carbs | 38.69g | 13% | |
| Sugars | 25.66g | 103% | |
| Dietary Fiber | 7.26g | 29% | |
| Protein | 21.73g | 43% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 3.8mg | 21% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 230.13 Kcal (964 kJ) | ||
| Calories from fat | 170.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.99g | 100% | |
|---|---|---|---|
| Cholesterol | 119.72mg | 137% | |
| Sodium | 97.36mg | 14% | |
| Potassium | 192.02mg | 14% | |
| Total Carbs | 11.31g | 13% | |
| Sugars | 7.5g | 103% | |
| Dietary Fiber | 2.12g | 29% | |
| Protein | 6.35g | 43% | |
| Vitamin C | 1.4mg | 8% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.1mg | 21% | |
| Calcium | 47.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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