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Carrot Cake Protein Roll

These carrot cake protein slice bars are chewy,lightly spiced, and topped with a tangy cashew cream frosting. It’s a no-bakerecipe that’s easy to make ahead!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword carrot cake roll, carrot cake roll no bake, clean eating dessert or snack, no bake carrot cake roll
Servings 9

Ingredients

Base Dough For Roll

  • 1 1/4 cups oat flour (oats blended to a flour) - plus extra if needed
  • 1/2 cup almond flour
  • 1/4 cup protein or collagen peptides powder
  • 1/3 cup almond (or any other nut) butter
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • Milk (add 1 tablespoon at a time until you reach a smooth, pliable dough)

Carrot Filling

  • 1 cup dates, soaked 30 minutes and drained
  • 1 cup fresh carrots, finely grated
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup coconut cream or milk
  • 2 tablespoons almond (or any nut) butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger powder

Lemon Frosting

  • 1/2 cup cream cheese, softened (warmed)
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons coconut cream or milk
  • 1 lemon, juice and zest

Instructions

Base Dough For Roll

  • In a food processor, add all the dough ingredients: oat flour, almond flour, protein powder, almond butter, honey, cinnamon, ginger and vanilla extract.
    Process or pulse and gradually add milk, one tablespoon at a time if needed, until a smooth, pliable dough forms. if the dough feels too sticky, sprinkle in a little extra oat flour.

Carrot Filling

  • In a food processor, combine dates, grated carrots, coconut cream, almond butter, cinnamon and ginger and process until well combined. Lastly add the walnuts and pulse a couple of times to combine.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your filling.

To Assemble

  • Roll out the dough - Lay the dough on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. roll out the dough into a large rectangle to prevent sticking to the counter or rolling pin.
    Evenly spread the carrot filling over the dough and carefully roll up the dough into a log. Place the roll in the freezer for 45 minutes until firm. once firm, remove the roll from the freezer and slice into 9 individual slices.

Lemon Frosting

  • In a small bowl, mix together the softened cream cheese, honey, coconut cream, lemon juice and zest until smooth and well combined. Place a dollop of frosting on each of the  rolls to serve.
    Store in fridge for up to1 week or freezer for up to 3 months.
     
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