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Gluten-Free Carrot Pumpkin Roll Cake
DR. KAREN S. LEE16Ingredients
60Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggs
- 1/2 cup maple syrup (divided)
- 2 tsp. vanilla extract (divided)
- 1 Tbsp. unsulphured molasses (black strap)
- 1 1/2 cups carrot (pulp from juicing or finely grated carrots)
- 1 cup butternut squash (cooked and mashed, or canned pumpkin pureé, see note below)
- 1 1/2 cups gluten free flour (cassava, almond, and coconut flour mix I used King Arthur Paleo Baking Flour for this recipe)
- 3 tsp. ground cinnamon (divided)
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1 tsp. baking powder (aluminum free)
- 1/2 tsp. sea salt
- 1 Tbsp. ghee
- 10 oz. cream cheese
- 1 cup raisins
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium750mg31% |
| Potassium960mg27% |
| Protein15g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate112g37% |
| Dietary Fiber7g28% |
| Sugars50g |
| Vitamin A240% |
| Vitamin C20% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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