Protein Carrot Cake Roll

By Linley Hanson

4/12/2025

I’ve been developing a lot of high-protein dessert recipes , and this protein carrot cake roll may be my new favorite. Made with wholesome ingredients and packed with 8g of protein per slice, this recipe will satisfy your sweet tooth with an extra protein boost!

A rolled cake dusted with powdered sugar on parchment paper, showing a spiral of cream filling. - 3

I thought these Protein Cake Pops were creative until we developed this delicious carrot cake roll recipe! The combination of warm and spicy carrot cake, vanilla protein powder, and a rich cream cheese filling is what a dessert lover’s dreams are made of. Plus, the rolled shape gives it a fun and elegant touch, and who doesn’t like enjoying something fancy every now and then!?

As fancy as it seems, I’m here to tell you this recipe is not complicated. Is it fun to make? Yes. Will it be ready in 35 minutes? YES. Give it a try and let me know your thoughts!

Where does the protein come from in this cake roll?

Vanilla protein powder: we put protein powder in both the cake batter and the frosting. Tera’s Whey is our go-to, but use whatever vanilla protein powder your heart desires.
Blended cottage cheese: not our first rodeo with blended cottage cheese! We used it in the cream cheese frosting for an extra protein boost + super creamy texture.

team FFF’s tips for best results 🙌🏻

If you buy pre-shredded carrots, give them a rough chop before soaking them in brown sugar. This will help them absorb the flavor more.
Don’t let the carrot cake sit rolled up in the tea towel for too long , or it will stick to the towel.
Before flipping the carrot cake onto the towel, be sure the towel is fully coated in powdered sugar to avoid any sticking.
If you are making this ahead of time, wait to add the powdered sugar to the top until it is time to serve . This will prevent it from absorbing into the cake.

Carrot cake roll preparation steps: mixing shredded carrots, batter with spoon, adding flour, spreading batter in pan, applying frosting, and a sliced rolled cake on a plate. - 6

try it!

Healthy Carrot Cake

Our healthy carrot cake is a must-try! It’s a great alternative to this carrot cake roll.

A slice of carrot cake roll with cream cheese filling on a white plate, beside a fork. A part of the roll is sliced off and a carrot is in the background. - 8

Storage Directions

You can store any leftovers in an airtight container in the refrigerator for up to 3 days .

Ingredients1x2x3x

Dry

▢ ⅔ cup all-purpose flour
▢ 2 tablespoons vanilla protein powder , we used Garden of Life
▢ 1.5 teaspoons ground cinnamon
▢ 1 teaspoon ground ginger
▢ ¼ teaspoon ground nutmeg
▢ ⅛ teaspoon ground clove
▢ ½ teaspoon ground cardamom
▢ ½ teaspoon kosher salt
▢ ½ teaspoon baking powder
▢ ½ teaspoon baking soda

Wet

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

Filling

▢ 4 oz. softened cream cheese
▢ ½ cup blended cottage cheese
▢ 2 tablespoons vanilla protein powder , we used Garden of Life
▢ 1 tablespoon maple syrup

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.
Mix flour, salt, spices, baking powder, and baking soda in a large bowl, and set aside.
Add the eggs to the carrots and mix vigorously. It should become foamy on top.
Next, add the avocado oil, and vanilla extract to the brown sugar and carrots. Mix to combine.
Slowly fold the dry ingredients into the wet. Once combined, pour the batter into the prepared jelly roll pan.
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.
Starting at one of the short ends, roll the cake, and place it seam-side down to cool completely, about an hour.
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.
Once the cake has cooled, slowly, unroll it. Spread the cream cheese frosting, leaving about ½ inch along the border.
Roll the cake back up and sprinkle with powdered sugar.
Slice and enjoy.

Tips & 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.

Watch It

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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