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!
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!
- 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.
try it!
Healthy Carrot Cake
Our healthy carrot cake is a must-try! It’s a great alternative to this carrot cake roll.
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Preheat the oven to 375℉ and prepare a jelly roll pan (10-15-inch baking sheet) with parchment paper and cooking spray.
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Place the grated carrots and brown sugar in a bowl and mix to combine. Set aside.
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Mix flour, salt, spices, baking powder, and baking soda in a large bowl, and set aside.
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Add the eggs to the carrots and mix vigorously. It should become foamy on top.
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Next, add the avocado oil, and vanilla extract to the brown sugar and carrots. Mix to combine.
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Slowly fold the dry ingredients into the wet. Once combined, pour the batter into the prepared jelly roll pan.
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Bake at 375℉ for 10-15 minutes.
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While the cake is in the oven, sprinkle ¼ cup of powdered sugar onto a clean kitchen towel.
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When the cake is done, take it out of the oven and set aside to cool for 5 minutes.
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After 5 minutes, carefully flip the cake out of the pan onto the kitchen towel.
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Starting at one of the short ends, roll the cake, and place it seam-side down to cool completely, about an hour.
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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.
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Once the cake has cooled, slowly, unroll it. Spread the cream cheese frosting, leaving about ½ inch along the border.
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Roll the cake back up and sprinkle with powdered sugar.
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Slice and enjoy.
- 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.
Calories: 275 kcal, Carbohydrates: 33 g, Protein: 8 g, Fat: 13 g, Fiber: 2 g, Sugar: 21 g
Nutrition information is automatically calculated, so should only be used as an approximation.
