This Gluten-Free Carrot Cake Roll is always a hit at our Easter brunch. The sweet cream cheese swirled between cream cheese so beautiful and delicious!
Carrot Cake Roll
I'm so excited to share this GF Carrot Cake Roll! Feel free to SAVE this recipe for Easter!
Ingredients
- 3/4 cup gf 1:1 flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1/2 cup monk Fruit baking sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 loosely packed cups shredded carrots
Frosting:
- 8 oz cream cheese
- 1 tsp coconut oil, melted
- 1 tsp vanilla
- 1 cup powdered monkfruit sugar
Instructions
- Preheat the oven to 375 F. Line a jelly roll (about 15.5 x 10.5 inches) pan with parchment paper. Spray with coconut oil and sprinkle on tapioca powder (or powdered sugar).
- Mix together all of the carrot cake ingredients and pour into the pan, using a spatula to spread evenly.
- Bake for 10 minutes, or until a toothpick comes out clean and the cake springs back when touched. Immediately sprinkle with powdered sugar, lay a piece of parchment paper on top, and roll from short end to short end. Let cool on a wire rack for 10 minutes (no more).
- While cake is cooling, blend together the icing ingredients. Gently roll out the cake, remove the top piece of parchment, and spread the icing on top of the cake (you don’t have to go all the way to the short ends).
- Gently roll the cake back up, wrap with plastic wrap, and chill in the refrigerator before slicing. Cake can be frozen as well, simply thaw for 20-30 minutes before slicing and serving.
