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Servings:

Skinny Carrot Cake Roll with Cream Cheese Filling

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.

Total Time

1hr 30min

4.7

3 Ratings

Author: The Skinny Fork

Servings:

Ingredients

•

as needed

Non-Stick Baking Spray

•

Farmhouse Eggs® Large Brown Eggs (sponsored)

•

1 box
(15.25 oz)

Carrot Cake Mix

•

1 cup

Carrots

•

1 cup

Water

•

2/3 cup

Fat-Free Vanilla Greek Yogurt

•

4 Tbsp

Pineapples , crushed

•

4 Tbsp

Raisins

•

1 cup

Cream Cheese

•

1/2 cup

Powdered Confectioners Sugar

•

4 Tbsp

Swerve Confectioners Sugar Replacement

or Any Sugar Substitute

•

1 tsp

Vanilla Extract

Cooking Instructions

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 (4 Tbsp) , Raisins (4 Tbsp) , and Farmhouse Eggs® Large Brown Eggs (sponsored) (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 (4 Tbsp) , and Vanilla Extract (1 tsp) until smooth and creamy.

10.

Once the cake is completely cooled, carefully unroll it and smooth the cream cheese mixture out over the cake.

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.

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.

Nutrition Per Serving

CALORIES

135

FAT

7.9 g

PROTEIN

3.1 g

CARBS

15.9 g