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Carrot Cake Protein Roll With Cream Cheese Filling

Carrot Cake Protein Roll With Cream Cheese Filling made with real carrot, warming spices,and a creamy protein-rich centre. Soft, satisfying, and perfect for meal prep or healthy snacking. 🥕🤍
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword carrot cake protein roll with cream cheese filling, carrot protein roll recipe, carrot roll cream cheese frosting, clean eating dessert or snack, healthy carrot cake protein roll, protein carrot cake log roll
Servings 8

Ingredients

Carrot Cake Protein Layer

  • 1 1/2 cups rolled oats
  • 1 cup grated carrot
  • 3/4 cup vanilla protein powder
  • 1/2 cup natural almond butter or peanut butter
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • Pinch of sea salt
  • Optional: 2–3 tablespoons chopped walnuts or raisins

Cream Cheese Protein Filling

  • 3/4 cup cream cheese (or dairy-free alternative), softened
  • 1/4 cup vanilla protein powder
  • 2 tablespoons Greek yogurt (or dairy-free yogurt)
  • 2-3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

Carrot Cake Protein Layer

  • Add rolled oats to a food processor and pulse until they form a coarse flour.
    Add grated carrot, protein powder, nut butter, maple syrup, cinnamon, nutmeg, vanilla, and salt.
    Process until a soft dough forms. If needed, add 1–2 teaspoons of almond milk.
    Place dough between two sheets of baking paper and roll into a rectangle about 1cm thick.  

Cream Cheese Protein Filling

  • Spread the filling evenly over the carrot cake layer.
    Using the baking paper to help, carefully roll the dough into a log.
    Wrap tightly and refrigerate for 1–2 hours until firm.
    Cut into 8-10 slices and serve.
    Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.  
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