Whole Wheat Carrot Cake Roll

Spring is a whole lot brighter with this simple, sweet, and moist carrot cake roll to enjoy with a little tea at breakfast or as a festive dessert!

Let’s get started!

This carrot cake roll is the perfect fancy (yet easy!) sweet treat to make this spring.


01 oil

02 eggs

03 baking powder

04 whole wheat flour

05 cream cheese

06 carrots + more!


Preheat oven and prepare a jelly roll pan. In a large mixing bowl, add the eggs and the maple syrup. Beat for 5 minutes. Add vanilla then sprinkle the salt, baking powder, cinnamon, and flour over the top of the whipped eggs


Add the shredded carrots and fold into the batter. Spread into an even, thin layer in the pan. Bake about 15 minutes. While cooking, prepare a towel with flour. Once cooked, flip cake onto prepared towel. Starting at the short end of the cake, roll it up inside the towel. Roll completely into towel and let cool for an hour.


Make the icing by adding the cream cheese, maple syrup, vanilla, and ground cinnamon to a medium mixing bowl or the bowl of your stand mixer. Beat on high speed with the whisk attachment or with an electric mixer for 5 minutes or until very light and fluffy.


Carefully unroll the cake inside of the towel. Spread the filling evenly over the inside of the cake. Starting at the same short edge that you started rolling the cake up in the towel, roll the cake (without the towel) into a roll.


Transfer your carrot cake roll to a large piece of plastic wrap and store in the fridge until you are ready to serve it. unroll your cake and dust with powdered sugar.  Slice and enjoy!

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