Carrot Cake Roll-Ups

³ Description

a desert favorite healthified, protein packed, veggie-packed, and a finger food!?!

² Ingredients

•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1/2 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  0.333 cup (not packed) Cottage Cheese (Lowfat 2% Milkfat)
•  3/4 cup Cauliflower
•  1 medium Carrots
•  1.25 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
•  2 serving (serving = 1 tbsp) Philadelphia Low Fat 95% Fat Free Cream Cheese
•  3/4 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1.33 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
•  1/2 tsp Nutmeg (Ground)
•  1/2 tsp Ginger
•  1 dash Sea Salt

q Directions

Carrot Cake Ingredients:
1 flax egg (1 TB flax, 2 TB water)
1/4 cup oat flour
1 medium carrot, grated
3/4 cup riced cauliflower
1/4 cup liqud egg whites
1 tsp sweet it powdered fiber sweetener or sweetener of choice
1/2 scoop vanilla whey protein
1/4 tsp vanilla extract
1/2 tsp cinnamon
pinch of cloves
pinch of nutmeg
pinch of ginger
pinch of sea salt

Icing Ingredients:
2 TB cream cheese ( I used 1/3 fat)
3/4 scoop vanilla whey
1/3 cup 2% cottage cheese


Method:
1.Combine all carrot cake ingredients well.
2.Spread onto a parchment paper lined baking sheet into a large rectangle, about 1 cm thick.
3.Bake at 350 for 28-30 minutes or until the center is baked through.
4.IMMEDIATLY, flip the cake onto a damp dish towel and roll up.
5.Place in fridge to cool, about 20-30 minutes.
6.Remove damp towel, and re-roll carrot cake. Set aside. I put mine back into the fridge while I worked out, and then came back and made the icing.
7.To make the icing, place all ingredients in a magic bullet and whip until the right consistency has formed. You may have to add a little xanthum gum and almond milk.
8.Carefully unroll your carrot cake ( I cut mine in half because I was scare it would break!), spread the icing on, roll it back up, and enjoy!

U More Recipes By @eatclean_livestrong: