Carrot Cake Roulage - eggs

Method

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