Gluten-Free Skinny Carrot Cake Roll
A lightened carrot cake roll using Greek yogurt and cake mix, layered with a tangy cream cheese filling sweetened with both powdered sugar and Swerve. The rolled sponge cake stays tender from pineapple and raisins, while the filling balances richness with fat-free yogurt for fewer calories. Serve chilled as an impressive yet simple dessert for gatherings or everyday indulgence without heavy cream.
Ingredients
- Non-Stick Baking Spray(optional)
- 2 Egg, Large
- 1 box Carrot Cake MixHomemade dry blend1 cup flour + spicescleaner label
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- 1 cup Carrot, shredded
- 1 cup Water
- ⅝ cup Fat-Free Vanilla Greek Yogurt
- ¼ cup Pineapple
- ¼ cup Raisins
- 8 ounce Cream Cheese
- ½ cup Powdered Confectioners Sugar
- ¼ cup Swerve Confectioners Sugar Replacement
- 1 teaspoon Vanilla Extract
Instructions
- 1
Preheat oven to 375F and line a baking sheet with parchment paper, spray lightly with non-stick spray.
- 2
Place a clean kitchen towel on a flat surface and sprinkle generously with powdered sugar.
- 3
Shred carrots.
- 4
Mix cake mix, water, shredded carrot, Greek yogurt, pineapple, raisins, and egg whites until combined.
- 5
Pour batter onto prepared baking sheet in an even layer.
- 6
Bake until cake springs back when lightly touched, about 15 minutes.
- 7
Remove cake from oven and immediately invert onto prepared towel.
- 8
Roll cake tightly lengthwise within the towel and let cool completely at room temperature.
- 9
Beat cream cheese, powdered sugar, Greek yogurt, Swerve, and vanilla extract until smooth and creamy.
- 10
Once cake is completely cool, carefully unroll and spread cream cheese filling evenly over surface.
- 11
Re-roll cake tightly using only the outer edge of towel or parchment as support.
- 12
Refrigerate or freeze for at least 1 hour until chilled and firm.
- 13
Slice into 16 pieces and serve.
- 14
Store leftovers in an airtight container in the refrigerator.
- 15
Anomaly flagged: instructions reference 1/3 cup yogurt in mixing step but ingredients list 2/3 cup total; first value used.
Tips
Rolling the warm cake in a sugar-dusted towel prevents sticking and helps it hold its shape as it cools.
Let cream cheese filling cool before spreading if it seems too soft; chilling the assembled roll for at least an hour ensures clean, neat slices.
For easier serving, dip a sharp knife in hot water and wipe between cuts to keep edges clean.
Good to Know
Keep in an airtight container in the refrigerator for 3 to 5 days. Do not leave at room temperature for more than 2 hours to prevent cream cheese filling from spoiling.
Prepare and roll the cake up to 1 day in advance; refrigerate covered. The filling firms as it chills, making slicing easier the next day.
Serve chilled directly from the refrigerator. Can also be frozen for up to 1 month; thaw in the refrigerator before serving.
Common Mistakes
Do not overbake the cake to avoid it becoming dry and difficult to roll without tearing.
Do not skip cooling the cake completely before unrolling to prevent the structure from collapsing.
Do not spread filling on a warm cake to avoid it melting; ensure the cake reaches room temperature first.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use regular cake mix instead of carrot cake mix?
Yes, but the result will lose the carrot cake flavor. Stick with carrot cake mix for authentic taste, or add 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg to vanilla mix for a substitute.
What if my cake tears when rolling?
This is common with thin sponge cakes. Ensure the cake is completely cool before unrolling, and roll gently. Small tears can be hidden by the filling; if major tears occur, crumble and make cake crumbles or a trifle instead.
How long can I keep the rolled cake in the freezer?
Wrapped tightly in plastic wrap and foil, the cake roll keeps in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving; do not thaw at room temperature to prevent condensation.