Vegan Carrot Cake Roll
🌱 Vegan Carrot Cake Roll
This Vegan Carrot Cake Roll is soft, spiced, and swirled with a creamy dairy-free frosting. A thin carrot cake bakes in a sheet pan, rolls up while it’s still warm, then gets filled and covered in vegan cream cheese frosting. Shredded carrot on top makes it look extra pretty — and every slice shows that classic spiral.
I love this when I want carrot cake without committing to a big layered cake. It’s lighter, easy to slice, and always feels a little special on the table. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Cake Roll 💚
- 🌱 Completely dairy-free and egg-free
- 🥕 Soft carrot cake with warm spice
- 🧀 Creamy vegan frosting swirl
- 🎂 Beautiful sliced presentation
- 🧊 Make-ahead friendly
- ✨ Lighter than a layered carrot cake
The Secret to a Cake Roll That Doesn’t Crack
Roll the cake while it’s still warm, right in a powdered-sugar towel. That teaches the sponge its shape before it cools and firms up. Don’t overbake — a dry cake is much more likely to crack. Unroll gently, spread a thin layer of frosting, then roll it back up and chill before slicing.
Frequently Asked Questions ❓
My cake cracked. Can I still use it? 🍰
Yes. Frosting on the outside covers most cracks. Next time, roll it sooner and don’t overbake.
What vegan frosting works best? 🧀
A thick vegan cream cheese frosting holds the swirl. If it’s too soft, chill it for 20 minutes before spreading.
How long does it keep? 🧊
Refrigerate, covered, for up to 4 days. Slice with a warm knife for clean spirals.
🌱 Vegan Carrot Cake Roll
Ingredients 🛒
For the Cake
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup (80 ml) plant milk
- ⅓ cup (80 ml) maple syrup or sugar
- ¼ cup (60 ml) oil
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed + 3 tablespoons water
- ¾ cup finely grated carrot, squeezed lightly
- Powdered sugar, for rolling
For the Frosting
- 8 oz (225 g) vegan cream cheese, softened
- ¼ cup (55 g) vegan butter, softened
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping
- Shredded carrot
- Optional: shredded coconut
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
- Mix the flaxseed and water. Set aside for 5 minutes.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the plant milk, maple syrup, oil, vanilla, and flax mixture. Stir in the grated carrot, then fold in the dry ingredients until just combined.
- Spread the batter evenly in the pan. Bake for 12–14 minutes, until the cake springs back when touched.
- Turn the hot cake onto a clean towel dusted with powdered sugar. Peel off the parchment. Roll the cake up in the towel, starting from a short side. Cool completely.
- Beat the vegan cream cheese, vegan butter, powdered sugar, vanilla, and salt until smooth.
- Unroll the cooled cake, spread a layer of frosting over it, and roll it back up. Frost the outside, then top with shredded carrot and coconut if using.
- Chill for at least 1 hour before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 245 |
| Protein | 3g |
| Net carbohydrates | 29g |
| Total carbohydrates | 30g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 190mg |
Estimates based on a thin carrot sponge and vegan cream cheese frosting. Exact numbers may vary by frosting brand and slice size.
Notes & Tips 💡
- Grate the carrot finely so the thin cake stays smooth and easy to roll.
- Don’t skip rolling the cake while it’s warm — that’s the most important step.
- If the frosting is loose, chill it before spreading so the swirl stays neat.
- Wipe the knife between slices for those clean spirals.
This Vegan Carrot Cake Roll is soft, creamy, and beautiful on a platter. Carrot cake, made extra special. 🥕🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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