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Protein Carrot Cake Roll Recipe

I’ve been developing many high-protein dessert recipes, and this protein carrot cake roll may be my new favorite. Made with wholesome ingredients and providing about 8 g of protein per slice, this rolled carrot cake satisfies a sweet craving while giving an extra protein boost.

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

I thought Protein Cake Pops were a fun idea until we created this carrot cake roll. The blend of warm, spiced carrot cake, vanilla protein powder folded into both the cake and the filling, and a tangy cream cheese-style filling is a dessert lover’s dream. The rolled form looks elegant and festive, making it a lovely choice for gatherings or a special treat at home.

Despite its sophisticated appearance, this recipe is straightforward. It’s fun to make and can be ready in about 35 minutes from start to finish. The techniques—grating carrots, combining dry and wet ingredients, baking briefly in a jelly-roll pan, and rolling while warm—are simple but deliver a moist, flavorful result. Try it and let me know how it turns out!

Where does the protein come from in this cake roll?

  • Vanilla protein powder: Protein powder is added to both the cake batter and the frosting to boost protein without changing the dessert feel. Use the vanilla protein powder you prefer.
  • Blended cottage cheese: The filling includes blended cottage cheese, which adds extra protein and gives the frosting a super creamy texture.

Team FFF’s tips for best results

  • If you buy pre-shredded carrots, give them a rough chop before mixing with brown sugar so they soak up more flavor.
  • Don’t let the cake sit rolled in the towel too long, or it can stick. Roll, set seam-side down, and allow it to cool undisturbed.
  • Coat the towel fully with powdered sugar before flipping the cake to prevent sticking during the transfer.
  • If making ahead, wait to dust with powdered sugar until just before serving so it stays bright rather than 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.
Healthy Carrot Cake

Try it

Healthy Carrot Cake

Our healthy carrot cake is a lighter alternative with similar warm spices and great carrot flavor.

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.

Storage Directions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep slices refrigerated and avoid heavy stacking. If you want to prepare the cake a few hours ahead, wait to add the powdered sugar until serving time to keep the topping fresh.

More of our favorite

Cake Recipes with Cream Cheese

  • Apple Cake with Cream Cheese Frosting
  • Lemon Poppy Seed Cake
  • Healthy Carrot Cake
  • Healthier Zucchini Cake

Protein Carrot Cake Roll Recipe

This protein carrot roll includes vanilla protein powder in both the batter and the filling for added protein. The result is a moist, spiced carrot layer rolled around a tangy, creamy filling, then finished with a dusting of powdered sugar.

By: Linley Hanson

Prep: 20 mins   Cook: 15 mins   Total: 35 mins   Servings: 8

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

Ingredients

Dry

  • 2/3 cup all-purpose flour
  • 2 tablespoons vanilla protein powder
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet

  • 2/3 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
  • 1/2 cup blended cottage cheese
  • 2 tablespoons vanilla protein powder
  • 1 tablespoon maple syrup

Instructions

  1. Preheat the oven to 375°F and line a jelly roll pan (about 10 x 15 inches) with parchment paper and a light coating of cooking spray.
  2. Combine the grated carrots and brown sugar in a bowl and set aside so the carrots soften slightly and pick up flavor.
  3. In a separate large bowl, whisk together the flour, protein powder, salt, spices, baking powder, and baking soda; set aside.
  4. Add the eggs to the carrots and brown sugar and mix vigorously until the mixture becomes slightly foamy on top.
  5. Stir in the avocado oil and vanilla extract, then fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  6. Spread the batter evenly into the prepared jelly roll pan and bake at 375°F for 10–15 minutes, or until the cake springs back lightly when touched.
  7. While the cake bakes, sprinkle about 1/4 cup powdered sugar evenly over a clean kitchen towel.
  8. Remove the cake from the oven and let it cool for 5 minutes. Carefully invert the cake onto the powdered-sugar–coated towel.
  9. Starting at a short end, roll the cake up with the towel inside and set it seam-side down to cool completely, about 1 hour. Rolling while warm helps prevent cracks.
  10. While the cake cools, prepare the filling: in a bowl, beat the softened cream cheese, blended cottage cheese, protein powder, and maple syrup with a hand mixer until smooth and creamy.
  11. When the cake has cooled, unroll it slowly and spread the filling evenly, leaving about 1/2 inch clear along the edges.
  12. Roll the cake back up tightly, trim the ends if desired, dust lightly with powdered sugar just before serving, slice, and enjoy.

Tips & Notes

  • A box grater works well to grate carrots; a food processor will speed the job if you have one.
  • If using pre-shredded carrots, chop them coarsely before combining with sugar so they absorb more flavor.
  • For the cleanest look, wait to add powdered sugar until serving if you make the cake ahead of time.

Watch It

Video demonstration available for visual guidance on rolling and filling techniques.

Nutrition

Approximate per serving: Calories: 275 kcal, Carbohydrates: 33 g, Protein: 8 g, Fat: 13 g, Fiber: 2 g, Sugar: 21 g.

Nutrition information is an approximation and should be used as a general guide.

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