Carrot Cake Roulage

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“Carrot cake in a new shape. Makes two rolls. Give one away as a gift!”
2 cake rolls

Ingredients Nutrition

  • 4 large eggs
  • 1 (18 1/4 ounce) spice cake mix
  • 1 cup grated carrot
  • 3 teaspoons powdered sugar, divided
  • 1 (15 1/4 ounce) cancrushed pineapple slices in syrup
  • 2 (16 ounce) cans cream cheese frosting
  • 12 cup chopped pecans, toasted
  • 12 cup water


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

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