Just in time for Easter! This morning I woke up with a Spring in my step (pun intended) and just had to make this Skinny Carrot Cake Roll with Cream Cheese Filling. I based the recipe loosely on the Pumpkin Cream Cheese Roll that I make in the fall. But, there's not ever a bad time for a cream cheese roll, in my opinion.

I kept this recipe pretty simple, using a boxed cake mix with a few add-ins to beef it up a bit. I kept it light with my usual swaps ins for a cake mix and even used a handy new powdered sugar replacement in the cream cheese filling.

The end result 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.

I don't know about you, but brunch has to be one of my favorite things about Spring. You know, other than the beautiful flowers, plants, and the return of the sunshine. we all need a good healthy dose of vitamin D after winter. Yes, even Texans.

Now, I don't know about you but I like any sort of cream cheese roll to be served almost frozen. Not quite. But, almost. I think it just takes me back to the very first time that I had a pumpkin cream cheese roll that had been stored in the freezer and the first bite was nearly frozen heaven.

Regardless of how you like it, you will want to be sure to store this in the fridge or freezer because of the cream cheese frosting.

Skinny Carrot Cake Roll with Cream Cheese Filling
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Slice • Calories: 219 • Fat: 7 g • Saturated Fat: 4 g • Carb: 35 g • Fiber: 1 g • Protein: 4 g • Sugar: 7 g • Sodium: 268 mg

Ingredients:
Carrot Cake Roll:
1 Box Carrot Cake Mix
1 C. Water
1 C. Shredded Carrot
1/3 C. Fat-Free Vanilla Greek Yogurt
1/4 C. Crushed Pineapple (In its own juices.)
1/4 C. Raisins
2 Large Egg Whites

Cream Cheese Filling:
8 Oz. Cream Cheese
1/2 C. Powdered Sugar
1/3 C. Fat-Free Vanilla Greek Yogurt
1/4 C. Powdered Sugar Replacement (I used Swerve.)
1 Tsp. Vanilla Extract

Directions:

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper; giving it a light coat of non-stick baking spray. Set aside.

Set out a clean kitchen town and sprinkle it with powdered sugar; set aside as well.

Mix together the 1 Box Carrot Cake Mix, 1 C. Water, 1 C. Shredded Carrot, 1/3 C. Vanilla Greek Yogurt, 1/4 C. Crushed Pineapple, 1/4 C. Raisins, and2 Large Egg Whites.

Pour the mixture out into the prepared baking sheet and place in the oven to 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 8 Oz. Cream Cheese, 1/2 C. Powdered Sugar, 1/3 C. Vanilla Greek Yogurt, 1/4 C. Powdered Sugar Replacement, and 1 Tsp. Vanilla Extract 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.

Nutritional Claims: Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher