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RECIPE
12 INGREDIENTS12 STEPS1HR 30MIN

Skinny Carrot Cake Roll with Cream Cheese Filling

5.0
2 Ratings

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The Skinny Fork

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.
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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 30MIN
Total Time

The Skinny Fork

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
to taste
Non-Stick Baking Spray
2
whites only
1 box
Carrot Cake Mix
1 cup
Carrots , shredded
1 cup
Water
1/4 cup
Pineapples , crushed
1/4 cup
Raisins
1 cup
Cream Cheese
1/2 cup
Powdered Confectioners Sugar
1/4 cup
Swerve
or Any Sugar Substitute

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Nutrition Per Serving

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CALORIES
341
FAT
14.1 g
PROTEIN
6.9 g
CARBS
53.3 g

Cooking Instructions

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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 (to taste). 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 Large Egg (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 (8 ounce), Powdered Confectioners Sugar (1/2 cup), Fat-Free Vanilla Greek Yogurt (1/3 cup), Swerve (1/4 cup), and Vanilla Extract (1 teaspoon) 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.

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Nutrition Per Serving
Calories
341
% Daily Value*
Fat
14.1 g
18%
Saturated Fat
8.1 g
40%
Trans Fat
0.3 g
--
Cholesterol
90.7 mg
30%
Carbohydrates
53.3 g
19%
Fiber
1.4 g
5%
Sugars
34.5 g
--
Protein
6.9 g
14%
Sodium
350.8 mg
15%
Vitamin D
0.1 µg
0%
Calcium
101.9 mg
8%
Iron
0.8 mg
4%
Potassium
131.9 mg
3%
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