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Skinny Carrot Cake Roll with Cream Cheese Filling
Recipe

12 INGREDIENTS • 12 STEPS • 1HR 30MINS

Skinny Carrot Cake Roll with Cream Cheese Filling

4.7
3 ratings
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.
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The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
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.
1HR 30MINS
Total Time
$1.38
Cost Per Serving
Ingredients
Servings
10
US / Metric
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Carrot Cake Mix
1 box
15.25 oz
Carrot Cake Mix
Carrot
1 cup
Water
1 cup
Water
Pineapple
1/4 cup
Pineapple, crushed
Raisins
1/4 cup
Raisins
Cream Cheese
1 cup
Cream Cheese
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Swerve Confectioners Sugar Replacement
1/4 cup
Swerve Confectioners Sugar Replacement
or Any Sugar Substitute
Nutrition Per Serving
VIEW ALL
Calories
135
Fat
7.9 g
Protein
3.1 g
Carbs
15.9 g
Add to plan
logo
Skinny Carrot Cake Roll with Cream Cheese Filling
Save
author_avatar
The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
Cooking InstructionsHide 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 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 Carrot (1 cup).
step 4
Mix together the Carrot Cake Mix (1 box), Water (1 cup), carrot, Fat-Free Vanilla Greek Yogurt (1/3 cup), Pineapple (1/4 cup), Raisins (1/4 cup), and Farmhouse Eggs® Large Brown Eggs (2) whites.
step 4 Mix together the Carrot Cake Mix (1 box), Water (1 cup), carrot, Fat-Free Vanilla Greek Yogurt (1/3 cup), Pineapple (1/4 cup), Raisins (1/4 cup), 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 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 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 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 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 (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.
step 9 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.
step 10
Once the cake is completely cooled, carefully unroll it and smooth the cream cheese mixture out over the cake.
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 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.
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.
Tags
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Breakfast
Brunch
Snack
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Spring
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