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A slice of pumpkin roll with cream cheese filling on a white plate, partially eaten, with a fork beside it.
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Protein Carrot Cake Roll Recipe

This protein carrot roll recipe adds vanilla protein powder to the batter and the frosting for a boost of protein! Not your traditional style cake, this moist and flavorful carrot roll is filled with a tangy cream cheese frosting and topped with powdered sugar for the ultimate delight.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Roll
Servings: 8
Author: Linley Hanson

Ingredients

Dry

Wet

  • ⅔ cup packed light brown sugar
  • 1.5 cups grated carrots
  • 3 large eggs
  • 3 tablespoons avocado oil
  • 1 teaspoon vanilla extract

Filling

Instructions

  • Preheat the oven to 375℉ and prepare a jelly roll pan (10-15-inch baking sheet) with parchment paper and cooking spray.
  • Place the grated carrots and brown sugar in a bowl and mix to combine. Set aside.
    A mixing bowl containing shredded carrots and brown sugar, with a wooden spoon resting inside.
  • Mix flour, salt, spices, baking powder, and baking soda in a large bowl, and set aside.
    A bowl of dry ingredients is mixed with a metal whisk on a marble surface.
  • Add the eggs to the carrots and mix vigorously. It should become foamy on top.
    Three raw eggs are cracked into a mixing bowl containing brown shredded ingredients, with a wooden spoon partially submerged in the mixture.
  • Next, add the avocado oil, and vanilla extract to the brown sugar and carrots. Mix to combine.
    A white bowl filled with a frothy, orange mixture, and a wooden spoon partially immersed in the liquid, resting against the side.
  • Slowly fold the dry ingredients into the wet. Once combined, pour the batter into the prepared jelly roll pan.
    Baking tray filled with raw carrot cake batter and a spatula resting on top.
  • Bake at 375℉ for 10-15 minutes.
  • While the cake is in the oven, sprinkle ¼ cup of powdered sugar onto a clean kitchen towel.
  • When the cake is done, take it out of the oven and set aside to cool for 5 minutes.
  • After 5 minutes, carefully flip the cake out of the pan onto the kitchen towel.
    A rectangular, empty baking tray covered with a light dusting of flour on a textured surface.
  • Starting at one of the short ends, roll the cake, and place it seam-side down to cool completely, about an hour.
    Rolled-up dough wrapped in a floured kitchen towel on a marble surface.
  • While the cake is cooling, make the filling. Place all of the ingredients into a bowl and mix using a hand mixer until smooth. Set aside.
    Electric mixer beaters in a bowl with creamy batter on a marble countertop.
  • Once the cake has cooled, slowly, unroll it. Spread the cream cheese frosting, leaving about ½ inch along the border.
    A rectangular cake layer being spread with cream cheese frosting using a spatula on a floured surface.
  • Roll the cake back up and sprinkle with powdered sugar.
    A rolled cake dusted with powdered sugar rests on a textured cloth.
  • Slice and enjoy.
    A rolled cake dusted with powdered sugar on parchment paper, showing a spiral of cream filling.

Video

Notes

  • We used a box grater to grate our carrots. A food processor would also work.
  • If you buy pre-shredded carrots, give them a rough chop before soaking them in brown sugar.
  • If you are making this ahead of time, wait to add the powdered sugar to the top until it is time to serve.

Nutrition

Calories: 275kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Fiber: 2g | Sugar: 21g