8ouncecan of crushed pineapple(drained with juice reserved)
Instructions
Preheat the oven to 350° F. Line a jelly roll pan with parchment paper.
With an electric mixer, beat the eggs, granulated sugar, and carrots until smooth.
In a medium bowl whisk together flour, cinnamon, ginger, baking powder nutmeg and salt. Add the dry ingredients to the egg mixture and blend until fully combined.
Spread the batter evenly in the prepared pan.
Sprinkle the chopped pecans over the batter.
Bake at 350℉ until cooked, about 14 minutes.
Let the cake cool in the pan for 5 minutes. Sprinkle some of the powdered sugar on a large tea towel and place sugar side down on top of the cake. Place a cutting board or wire rack on top and invert the cake.
Remove the parchment paper, fold the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly, about 45 minutes to an hour.
With an electric mixer, combine the confectioners' sugar, cream cheese, butter and crushed pineapple. Thin slightly with the reserved pineapple juice. You want it spreadable but not too runny.
Carefully unroll the cooled cake and spread the mixture on top of the cake.
Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with powdered sugar just before serving.