This Skinny Carrot Cake Roll is a perfectly delicate carrot cake with a cream cheese filling that is to-die-for. And the best part is, that it makes enough to freeze and have plenty on hand for any springtime brunch festivities that might pop up randomly on any given beautiful Spring day.
Author: The Skinny Fork
Non-Stick Baking Spray
Carrot Cake Mix
Fat-Free Vanilla Greek Yogurt
Powdered Confectioners Sugar
Swerve Confectioners Sugar Replacement
or Any Sugar Substitute
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.
Set out a clean kitchen towel and sprinkle it with powdered sugar set aside as well.
Shred the Carrots (1 cup).
Mix together the Carrot Cake Mix (1 box), Water (1 cup), carrot, Fat-Free Vanilla Greek Yogurt (1/3 cup), Pineapples (1/4 cup), Raisins (1/4 cup), and Large Eggs (2) whites.
Pour the mixture out into the prepared baking sheet and place in the oven.
Bake for about 15 minutes or until the cake springs forth when touched.
Remove the cake from the oven and carefully flip out onto the prepared kitchen towel.
Roll the cake up lengthwise within the towel and set aside to cool completely.
While the cake is cooling, beat together the Cream Cheese (1 cup), Powdered Confectioners Sugar (1/2 cup), Fat-Free Vanilla Greek Yogurt (1/3 cup), Swerve Confectioners Sugar Replacement (1/4 cup), and Vanilla Extract (1 tsp) until smooth and creamy.
Once the cake is completely cooled, carefully unroll it and smooth the cream cheese mixture out over the cake.
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.
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.
Nutrition Per Serving
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