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.
Set out a clean kitchen towel and sprinkle it with powdered sugar set aside as well.
Shred the Carrot (1 cup).
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.
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 (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.
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.