This Carrot Cake Roll with Light Cream Cheese Filling is a perfect spring dessert. The cake has no oil or butter and is lighter and healthier than traditional Carrot Cakes and cream cheese filling is lightened up with non-fat greek yogurt.
I love Carrot Cake, but most recipes call for a cup of oil and I don’t like that. Cake = good. Oil = bad. This particular recipe has no oil nor butter nor shortening!! Yes, there’s fat in the cake recipe, but it comes from almonds, so it’s not that bad. In fact, this is a relatively (key word is relatively) healthy recipe. I lightened up the cream cheese filling, by using 0% Greek Yogurt. I guess any Greek Yogurt could be used, but Costco brand that I love is 0% and this is what I had in my fridge. I must say, the frosting turned out DE-LI-CIOUS!!! It was seriously good and my mind is already trying to come up with other recipes where I can use it, since I actually really dislike traditional butter-based frosting.
This recipe is one of a few that I saved from my George Brown College Baking courses so it has weird measurements like 2 g of nutmeg. I made this cake a few times but never re-measured with cups and spoons. I made a few tweaks and changes, but I’m quite happy with it. This cake takes very little time to prepare, so give it a try. It’s really light and flavourful. There’s not a lot of sugar, there are a lot of carrots, so you could even say it’s healthy… Or not… And if you have some leftover young spring carrots, then why not try Roasted Radishes and Carrots with Thyme and Lemon?
Carrot Cake Roll
This Carrot Cake Roll with Light Cream Cheese Filling is a perfect spring dessert. The cake has no oil or butter and is lighter and healthier than traditional Carrot Cakes | Imagelicious
- 3 large eggs
- 90 g sugar
- pinch of salt
- 25 g rum (optional but highly recommended)
- 2 g vanilla extract
- 180 g shredded carrots
- 35 g flour
- 50 g breadcrumbs
- 65 g ground almonds
- 4 g baking powder
- 3 g cinnamon
- 2 g nutmeg
- icing sugar for the roll (about 1/4 cup or less)
Light cream cheese filling
- 165 g cream cheese (softened)
- 50 g icing sugar
- 200 g 0% fat Greek yogurt
- rum - a splash (optional)
For the cake
Preheat oven to 350F.
Place eggs, sugar and salt in a heatproof bowl over simmering pot of water. Warm it up until sugar melts constantly mixing so that eggs do not scramble.
Take the bowl off the heat and whip at high speed for 10 min in a stand mixer or using a hand mixer. Mixture will become pale yellow, fluffy and will triple in volume.
While the eggs are mixing, in small bowl combine flour, breadcrumbs, ground almonds, baking powder, cinnamon, nutmeg and mix well.
When the eggs have tripled in volume, add vanilla, rum and mix for 30 seconds.
Fold in the flour mixture into eggs trying not to deflate mixture.
Mix in the shredded carrots.
Make sure that batter is still fluffy, but flour is fully incorporated.
Line 10x15 inch rimmed baking sheet with parchment paper, spray with oil.
Pour the batter into the baking sheet and spread. It'll be thin.
Bake for 12-15 min depending on your oven.
While the cake is baking take a clean kitchen towel, lay it on the kitchen table and sprinkle it with icing sugar, it'll help prevent cake from sticking to the towel.
Turn the baked cake onto icing sugar towel and roll like sushi. Rolling it while cake is still warm will keep it from drying out and cracking when it's ready to be filled. Keep parchment paper on.
Let the cake cool for about 30-45 min.
For the light cream cheese filling
While cake is cooling make the filling. In a medium bowl, whisk cream cheese and icing sugar until light and fluffy with a mixer.
Add half greek yogurt and whisk for a few more minutes.
Add the rest of the yogurt, rum and whisk a bit more until filling is smooth and creamy.
When the cake is cooled, unroll it, take the parchment paper off, spread filling and re-roll while removing the kitchen towel.
Let the cake cool and set in the fridge for at least 1 hour.
Serve sprinkled with some icing sugar on top.
- Make sure to grate carrots using smaller shredder. I used large end of my grater and although cake turned out delicious, it was a bit too "carroty" because of the texture of large pieces of carrots.
- You'll notice that this recipe has breadcrumbs. To be honest, I'm not entirely sure why. I think it's more for texture. I have a feeling that the recipe could be made gluten-free by only using almonds instead of breadcrumbs and flour; or, alternatively, substitute all flour instead of breadcrumbs. I haven't tried it, but I think it could work.
- I used 11x16 inch baking sheet for my roll, as I don't have 10x15, but it would definitely be better.