Carrot Cake Roll

🌱 Dietary Swaps That Don’t Sacrifice Flavor

Keto
Cake mix: Almond flour blend
Frosting: 8 oz mascarpone + ¼ cup erythritol
3g net carbs/slice
Gluten-Free
Cake mix: GF brand
Powdered sugar: GF cornstarch blend
Holds shape better than rice flour
Vegan
Cake: 1:1 egg replacer + oil
Frosting: Vegan cream cheese + coconut oil
Creamy depth (no fish sauce)
 Real Cook Feedback

“Made this for Thanksgiving. My Reading Terminal Market friend (15 years!) said it’s ‘better than Beiler’s.’ The towel-tuck trick changed my life.”
— Aiko M., Home Baker (⭐️⭐️⭐️⭐️⭐️)

“Used GF swaps for my wedding cake. Guests thought I’d hired a Michelin chef—said it’s ‘the first crack-free roll I’ve had in years’!”
— Chef Keoni T., Plant-Based Bakery Owner

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