Diabetic Carrot Cake Roll

In the world of desserts, few treats can compete with the allure of a decadent carrot cake roll with cream cheese frosting filling. This diabetic-friendly rendition not only manages to satisfy your sweet tooth but also caters to those mindful of their sugar intake. Carrot cakes are popular for their moist texture and rich flavors, and this recipe elevates them into a fun roll format, making it suitable for celebrations or a cozy afternoon snack.

One of the key elements that make the diabetic carrot cake roll with cream cheese frosting filling stand out is its use of wholesome ingredients. Packed with finely grated carrots, this dessert provides essential nutrients and fiber while minimizing added sugars. Moreover, with a choice of optional walnuts, you can add a nutritious crunch that offers heart benefits. It’s an indulgence that fits well within a balanced lifestyle, allowing you to enjoy a treat that feels extravagant without the guilt.

Diabetic Carrot Cake Roll

ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

instructions:

• Preheat the oven to 350°F
• Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a large bowl, beat the eggs and sugars until thick and creamy, about 3-4 minutes.
• Add the vanilla extract and mix until combined.
• Gradually add the flour mixture to the egg mixture, beating until just combined.
• Fold in the grated carrots and walnuts, if using.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.
• While the cake is baking, dust a clean kitchen towel with powdered sugar.
• Once the cake is done, immediately turn it out onto the prepared towel.
• Carefully peel off the parchment paper.
• Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.
• In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
• Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the cake.
• Roll the cake back up without the towel and wrap it in plastic wrap.