Holiday Pumpkin Trimtastic Roll

This pumpkin roll cake is great to keep in the freezer for a quick holiday or seasonal dessert for family or unexpected guests, to take to a gathering, or to give as a yummy gift. It will be a crowd pleaser, even for those who are not on the Trim Healthy Mama eating plan! This recipe is found in the "Cakes" section of the Trim Healthy Table Cookbook on page 393 and is a multiple-serve recipe.

Cooking Method: Oven Baking

Courses: Breakfast, Dessert, Snacks

Servings: 1

Description

This pumpkin roll cake is great to keep in the freezer for a quick holiday or seasonal dessert for family or unexpected guests, to take to a gathering, or to give as a yummy gift. It will be a crowd pleaser, even for those who are not on the Trim Healthy Mama eating plan! This recipe is found in the "Cakes" section of the Trim Healthy Table Cookbook on page 393 and is a multiple-serve recipe.

1 Multiple-Serve Recipe

Ingredients

For the Cake:

TH Gentle Sweet (for sprinkling)
1/2 medium zucchini (1/2 medium or 1 very small - yield 1/2 to 3/4 cup processed)
3/4 cup pure pumpkin puree (canned)
4 large eggs
4 Tbs butter
3/4 cup TH Baking Blend (3/4 to 1 cup)
3/4 cup TH Gentle Sweet
1/8 tsp TH Pure Stevia Extract Powder (or, to taste)
1 1/2 tsp TH Natural Burst Vanilla Extract
1 tsp aluminum-free baking powder
1 tsp baking soda
2 pinches TH Mineral Salt
1 Tbs pumpkin pie spice
3/4 cup walnuts (or pecans; chopped; optional)

For the Cream Cheese Filling:

1 package 1/3 less fat cream cheese (8 oz package)
4 Tbs butter (softened)
3 Tbs TH Gentle Sweet (3 to 4 Tbs or to taste)
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Sprinkle a clean thin tea towel (or thin dish towel) with Gentle Sweet and set aside for rolling the cake.
2
Trim the zucchini and chop into a few chunks. Pulse in a food processor so it is not mush, but broken down well into very tiny pieces. Add the pumpkin, eggs, butter, Baking Blend, sweeteners, vanilla, baking powder, baking soda, salt, and pumpkin pie spice and process until well combined.
3
Spread the batter evenly onto the prepared jelly-roll pan. If opting to use the nuts, sprinkle over the batter. Bake for 15 to 20 minutes, until the top of the cake springs back when touched. (Dark-colored pans tend to cook faster.)
4
Immediately turn the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake and towel together, starting at a narrow end. Allow to cool completely on a wire rack. (You’ll want to allow the cake to cool completely as to avoid cracking later while filling.)
5
While the cake is cooling, make the filling. Beat together the cream cheese, butter, Gentle Sweet, and vanilla until smooth. Set aside.
6
Carefully unroll the completely cooled cake and spread the cream cheese mixture over the cake. Re-roll the cake. Wrap in plastic wrap and then in foil. Best if placed in the freezer.
7
Remove from the freezer a couple hours before serving. Cut the roll into slices.

Note

Read it online: https://trimhealthymama.com/recipe/holiday-pumpkin-trimtastic-roll/