Vegan Carrot Cake Roll
Vegan Carrot Cake Roll
Fluffy • Spiced • Creamy ✨
A soft, moist vegan carrot sponge filled and rolled with silky dairy-free cream cheese frosting. It’s the perfect mix of cozy spices, sweetness, and creamy goodness — and it looks as good as it tastes! 🌿💛
🌿 Ingredients:
For the cake:
- 1 cup all-purpose flour (or ½ whole wheat + ½ all-purpose)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup neutral oil (coconut, canola, or sunflower)
- ¼ cup non-dairy milk (almond, soy, or oat)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- ¾ cup finely grated carrots
For the vegan cream cheese filling:
- ½ cup vegan cream cheese
- ¼ cup vegan butter, softened
- 1 tsp vanilla extract
- 1 ¼ cups powdered sugar
👩🍳 Directions:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Mix wet ingredients: In a bowl, whisk together brown sugar, oil, non-dairy milk, vinegar, and vanilla.
- Add dry ingredients: Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until smooth.
- Fold in grated carrots and pour the batter evenly into the pan.
- Bake for 12–14 minutes, until lightly golden and springy to the touch.
- Roll the cake: While warm, carefully roll the cake (with parchment) into a log shape. Let it cool completely.
- Make frosting: Beat vegan cream cheese, butter, and vanilla until smooth, then add powdered sugar until creamy.
- Assemble: Unroll the cake, spread frosting evenly, then roll it back up. Frost the outside and sprinkle shredded carrots on top.
💚 Tips:
- Chill before slicing for cleaner rolls.
- Add crushed walnuts or raisins for extra texture.
- Use a light hand when rolling — gentle and slow!
✨ Why You’ll Love It:
✔ Moist & perfectly spiced
✔ Dairy-free and egg-free
✔ Gorgeous presentation
✔ Sweet, creamy, and totally comforting
This vegan carrot cake roll is pure springtime joy — one slice and you’ll be hooked! 🌱💫
