White Chip Glazed Carrot Cake Roll

White Chocolate Glazed Carrot Cake Roll

Yield: 8-10 servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 35 minutes


For the Cake:

  • Confectioners Swerve for dusting
  • 6 eggs, separated
  • ½ cup plus 1 tablespoon almond flour
  • 1 teaspoon baking powder
  • 3 tablespoons Swerve
  • ¼ cup finely chopped pecans
  • 1 teaspoon cinnamon
  • ½ cup shredded carrots
  • ⅛ teaspoon salt

For the Filling:

  • 4 tablespoons unsalted butter, softened
  • 6 ounces cream cheese, softened
  • ¾ cup Swerve
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt

For the Glaze:


  1. Preheat the oven to 375°F.
  2. Butter a 10-inch x 15-inch jelly roll pan and line with parchment paper.  Butter the parchment paper, as well.
  3. Dust a large, clean kitchen towel generously with Confectioners Swerve.
  4. In a large bowl, whisk together the egg yolks, almond flour, baking powder, 3 tablespoons Swerve, finely chopped pecans, cinnamon, shredded carrots, and ⅛ teaspoon salt until well combined.
  5. Place the egg whites in a medium, clean bowl and beat with an electric mixer until firm peaks form.
  6. Gently fold the egg whites into the egg yolk mixture.
  7. Transfer the cake batter to the prepared jelly roll plan and spread until even.
  8. Bake the cake in the oven until puffed in the middle, about 8 minutes.
  9. Gently run a knife along the edge of the cake.
  10. Carefully turn the cake onto the edge of the dusted kitchen towel.
  11. Gently roll the cake into the towel and allow to cool completely at room temperature.
  12. As the cake is cooling, make the filling.
  13. In a medium bowl, beat the 4 tablespoons butter, cream cheese, and ¾ cup Swerve until well mixed.
  14. Stir the vanilla and ⅛ teaspoon of salt into the filling.
  15. Gently unroll the cake and spread with the filling, leaving a ½-inch border around the cake.
  16. Reroll the cake, cover, and place in the refrigerator while you make the glaze.
  17. Place the white chips and heavy cream in a medium heat-proof bowl, then microwave in 30-second intervals, stirring in between, until melted.
  18. Place the glaze in the refrigerator to chill until firm, about 1 hour.
  19. Remove the cake from the refrigerator, spread with the chilled glaze, and sprinkle with the 2 tablespoons chopped pecans.
  20. Return to the refrigerator to chill fully, for 1 hour more.
  21. Slice the cake, removing the ends, if desired and enjoy!