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Carrot Cake Jelly Roll (Swiss Roll)

yield: 4 total time: 60 minutes
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Ingredients

  • 1 tablespoon gluten free flour blend
  • rice flour
  • potato starch
  • tapioca starch
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 large carrot peeled and shredded like shredded cheese, about 1 cup or 4 oz. shredded
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice OR 2 tsp. cinnamon
  • 3 large eggs
  • soft brown sugar ⅓ cup, 2 oz., 60 g. packed light
  • 1/3 cup granulated sugar 2¾ oz., 75 g.
  • 1 teaspoon gluten free vanilla extract
  • 1/4 cup chopped pecans or macadamia nuts
  • 3 tablespoons coconut shredded, sweetened regular
  • 8 ounces cream cheese softened to room temperature, I use lite Neufchatel.
  • 4 ounces butter softened to room temperature
  • 1 teaspoon gluten-free vanilla extract Don't be heavy handed, as it overpowers.
  • 2 cups icing sugar powdered/
  • 1 can crushed pineapple in juice 8 oz., 250 g., drained well

Nutrition

  • Calories : 870 calories
  • Carbohydrate : 95 grams
  • Cholesterol : 280 milligrams
  • Fat : 52 grams
  • Fiber : 2 grams
  • Protein : 10 grams
  • SaturatedFat : 28 grams
  • Sodium : 690 milligrams
  • Sugar : 84 grams
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