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1
Coat two 15x10x1 jelly roll pans with cooking spray, line with wax paper, coat paper with cooking spray.
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2
Beat eggs in large bowl with electric mixer for 5 minutes.
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3
Add water,beating at low speed until blended.
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4
Gradually add cake mix, beating at low speed until moistened.
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5
Beat at medium high speed for 2 minutes.
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6
Fold in grated carrot.
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7
Spread batter evenly in pans.
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8
Bake one at a time,at 350F on middle rack 13 minutes or until cake springs back when lightly touched in center.
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9
Sift 1 1/2 tablespoons powdered sugar in 15x10 inch rectangle on cloth towel, repeat with 2nd towel.
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10
When cakes are done,immediately loosen from sides of pan, turn our onto sugared towel.
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11
Peel off wax paper.
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12
Starting at narrow end, tightly roll each cake and towel together; place seam side down or wire racks to cool.
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13
Drain pineapple, reserving 1/4 cup syrup.
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14
Press pineapple between paper towels to remove extra moisture.
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15
Mix pineapple, cream cheese frosting and pecans.
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16
Stir well.
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17
Unroll cakes,brush each lightly with 2 tablespoons pineapple juice.
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18
Spread each cake with half of frosting mixture.
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19
Reroll cakes (without towels) and place seam side down on serving platter.
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20
Cover and chill at least one hour.
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21
Dust cake with additional powdered sugar.
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22
Can garnish with additional chopped pecans if desired.
