WW Carrot Cake Roll with Cream Cheese Frosting Filling Recipe

Introduction

Delight in a Weight Watchers-friendly version of a classic dessert with our Carrot Cake Roll with Cream Cheese Frosting Filling. This recipe offers the beloved flavors of carrot cake in a low SmartPoints format, combining spiced carrot cake with a rich, creamy frosting, all wrapped up in a stunning roll. Perfect for celebrations or a sweet treat, this dessert is crafted to be both satisfying and mindful of your WW goals.

Ingredients

For the Carrot Cake Roll:

  • 1 cup (120 g) almond flour
    Provides a nutty base with a fine texture, making the cake both moist and tender.
  • 1/2 cup (60 g) coconut flour
    Adds structure to the cake, balancing the almond flour and ensuring the cake holds its shape.
  • 1/2 cup (100 g) granulated erythritol or monk fruit sweetener
    A low-calorie sweetener that mimics sugar without the carbs.
  • 1 teaspoon baking powder
    Essential for leavening, helping the cake rise and become fluffy.
  • 1/2 teaspoon ground cinnamon
    Adds a warm, aromatic flavor that complements the carrot.
  • 1/4 teaspoon ground ginger
    Provides a spicy kick that enhances the overall flavor profile.
  • 1/4 teaspoon ground nutmeg
    Complements the cinnamon and ginger with a rich, nutty flavor.
  • 1/4 teaspoon salt
    Balances the sweetness and enhances the cake’s flavor.
  • 4 large eggs
    Essential for binding the ingredients and providing structure.
  • 1 cup (100 g) finely grated carrots
    Adds natural sweetness, moisture, and texture to the cake.
  • 1/2 cup (50 g) chopped walnuts or pecans
    Optional but recommended for added crunch and flavor.
  • 1/4 cup (60 ml) unsweetened almond milk
    Adds moisture to the batter and helps achieve the right consistency.

For the Cream Cheese Frosting Filling:

  • 8 oz (225 g) cream cheese, softened
    Forms the creamy base of the frosting. Make sure it is well softened for easy mixing.
  • 1/4 cup (60 g) granulated erythritol or monk fruit sweetener
    Provides the necessary sweetness without the extra calories.
  • 1/4 cup (60 ml) heavy cream
    Adds richness and helps achieve a fluffy texture in the frosting.
  • 1 teaspoon vanilla extract
    Enhances the flavor of the frosting with a subtle vanilla note.
  • 1/4 teaspoon ground cinnamon
    Adds a hint of spice that complements the carrot cake.

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) baking sheet with parchment paper, ensuring it extends slightly over the edges to facilitate easy removal of the cake.
  2. Prepare the Carrot Cake Batter: In a large mixing bowl, sift together the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well to combine all the dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs and unsweetened almond milk until well blended. Gradually add this mixture to the dry ingredients, stirring until a smooth batter forms.
  4. Incorporate Carrots and Nuts: Gently fold in the finely grated carrots and chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
  5. Spread the Batter: Pour the batter onto the prepared baking sheet. Use a spatula to spread it into an even layer, ensuring the batter reaches the edges of the sheet for uniform baking.
  6. Bake the Cake: Bake in the preheated oven for 15-20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should be firm and spring back when lightly touched.
  7. Cool and Roll: Remove the cake from the oven and let it cool in the pan for about 5 minutes. Place a clean kitchen towel on a flat surface and dust it lightly with powdered erythritol or coconut flour to prevent sticking. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel. Allow it to cool completely while rolled to maintain its shape.
  8. Prepare the Cream Cheese Frosting: While the cake is cooling, prepare the frosting. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the erythritol, heavy cream, vanilla extract, and ground cinnamon. Continue to beat until the frosting is light, fluffy, and well combined.
  9. Assemble the Roll: Once the cake is completely cooled, carefully unroll it from the towel. Spread an even layer of cream cheese frosting over the surface of the cake, leaving a small border around the edges to prevent overflow.
  10. Re-Roll the Cake: Gently roll the cake back up, using the towel to help shape it into a tight roll. Transfer the rolled cake to a serving platter or cutting board.
  11. Chill and Slice: Refrigerate the cake roll for at least 30 minutes to set the frosting and make slicing easier. This chilling time also helps the flavors meld together.
  12. Serve: Slice the cake roll into rounds and serve. Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Nutritional Information (Per Serving, based on 12 servings)

  • Serving Size: 1 slice (approximately 75 g)
  • Calories: 260
  • Protein: 6 g
  • Carbohydrates: 10 g
    • Net Carbohydrates: 5 g (subtracting fiber and sugar alcohols)
  • Fiber: 5 g
  • Sugar: 2 g
  • Fat: 22 g
    • Saturated Fat: 9 g
  • Cholesterol: 105 mg
  • Sodium: 140 mg

SmartPoints Value

  • WW Blue Plan: 5 SmartPoints per serving
  • WW Green Plan: 5 SmartPoints per serving
  • WW Purple Plan: 5 SmartPoints per serving

Additional Information

  • Storage: Store any leftover carrot cake roll in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap or foil for up to 3 months. Thaw in the refrigerator before serving.
  • Dietary Considerations: This recipe is suitable for Weight Watchers, keto-friendly, low-carb, gluten-free, and can be adapted for dairy-free diets by using vegan cream cheese and coconut cream instead of heavy cream.
  • Customizations: Adjust the spices to suit your preference. For a richer flavor, consider adding a bit more cinnamon or nutmeg. You can also experiment with different nuts or add a small amount of unsweetened shredded coconut for added texture.

Tips for Perfect Carrot Cake Roll

  1. Cooling Time: Ensure the cake is completely cooled before spreading the frosting and re-rolling. This prevents the frosting from melting and ensures a clean roll.
  2. Rolling Technique: Use a clean kitchen towel to help shape the cake into a roll. Dusting the towel with powdered erythritol or coconut flour prevents sticking and helps achieve a tight roll.
  3. Frosting Consistency: Beat the frosting until it is light and fluffy. This helps it spread easily and creates a smooth layer inside the roll.
  4. Slicing: Use a sharp knife to slice the roll for clean, even pieces. A serrated knife can be particularly effective for this purpose.

Variations

  • Nut-Free Version: Omit the nuts or substitute with additional coconut flour for a nut-free option.
  • Spiced Carrot Cake: Enhance the flavor with additional spices such as cardamom or cloves for a more complex taste.
  • Fruit Add-ins: Incorporate small amounts of unsweetened dried fruit, such as raisins or chopped apricots, for added texture and flavor.

Conclusion

Our WW Carrot Cake Roll with Cream Cheese Frosting Filling is an indulgent yet weight-conscious dessert that perfectly balances flavor and health. By transforming a classic carrot cake into a roll, this recipe offers a visually stunning and delectable treat that fits seamlessly into your Weight Watchers plan. With its rich frosting and spiced carrot cake, this dessert is sure to impress at any gathering or serve as a delightful reward for your dietary efforts. Whether for a special occasion or a sweet everyday treat, this roll delivers both satisfaction and adherence to your WW goals.