Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper, giving it a light coat of
Non-Stick Baking Spray (as needed)
. Set aside.
Step 2
Set out a clean kitchen towel and sprinkle it with powdered sugar set aside as well.
Step 3
Shred the
Carrots (150 g)
.
Step 4
Mix together the
Carrot Cake Mix (1 box)
,
Water (240 mL)
, carrot,
Fat-Free Vanilla Greek Yogurt (85 g)
,
Pineapples (40 g)
,
Raisins (35 g)
, and
Farmhouse Eggs® Large Brown Eggs (2)
whites.
Step 5
Pour the mixture out into the prepared baking sheet and place in the oven.
Step 6
Bake for about 15 minutes or until the cake springs forth when touched.
Step 7
Remove the cake from the oven and carefully flip out onto the prepared kitchen towel.
Step 8
Roll the cake up lengthwise within the towel and set aside to cool completely.
Step 9
While the cake is cooling, beat together the
Cream Cheese (225 g)
,
Powdered Confectioners Sugar (55 g)
,
Fat-Free Vanilla Greek Yogurt (85 g)
,
Swerve Confectioners Sugar Replacement (25 g)
, and
Vanilla Extract (5 mL)
until smooth and creamy.
Step 10
Once the cake is completely cooled, carefully unroll it and smooth the cream cheese mixture out over the cake.
Step 11
Roll the cake back up (using the towel or parchment only on the outside of the roll now) and place it in the fridge or freezer for at least an hour to chill.
Step 12
When the cake is chilled, remove from the fridge and slice into 16 pieces. Enjoy right away and store any leftovers in an airtight container in the fridge for 3-5 days.
