Carrot , Pineapple And Walnut Roulade

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   Mix oil,brown, and natural sugars together and then add the eggs and mix in. In a seperate bowl mix the flours with the soda, powder, and cinnamon and then add to the egg and oil mixture and stir just until combined. Add the carrots, pineapple, and the walnuts to the egg and flour mixture and stir just until combined and then pour 2/3 of the mixture into a 11x7inch greaseproof paper lined baking sheet with 1 inch sides and bake for 20 minutes at 375 just until top springs back when touched. The rest of the mixture can be poured into 2 little 7 inch rounds and baked seperately. Remove and lay out greaseproof paper on the counter bigger than 11x7 inches and dust lightly with powdered sugar. Turn the cake onto the paper and remove the paper that was used for baking that is on the top and then using the bottom edge of the greaseproof paper roll up the cake from the 7 inch end and leave rolled up to cool. To make the frosting beat the butter and sugar to combine then add the cream cheese and after combined add the vanilla. When the cake is cool unroll and it will have cracks in it. Frost the inside and then roll the cake back up with the frosting in the middle and without the paper underneath. Lay the cake on a serving plate and either dust with powdered sugar to serve or frost with the remaining frosting over the top and sides. Decorate with sugared walnuts and cut crosswise into slices to serve. To sugar the walnuts put 1/4 cup walnuts in a dry small non stick pan and sprinkle a heaping tablespoon over them and heat on high stirring after the pan gets hot and ensuring the sugar coats them and the walnuts don't burn. Remove and cool on foil.

* Per serving · 4 servings · Values may vary.