This Vegan Carrot Cake Roll is a soft, moist, cinnamon-spiced cake wrapped around a rich, creamy dairy-free cream cheese filling. Freshly grated carrots add natural sweetness and moisture, while vanilla and warm spices give every slice that classic carrot cake flavor.

Although it looks elegant enough for a special occasion, this homemade dessert uses simple ingredients and straightforward steps. Serve it for Easter, birthdays, spring gatherings, holiday celebrations, or whenever you’re craving a delicious plant-based treat.

30 min

Preparation

12–15 min

Baking

10 slices

Yield

Why You’ll Love This Recipe

• Completely vegan: Made without eggs, dairy milk, or regular cream cheese.
• Soft and flavorful: Cinnamon, nutmeg, vanilla, and fresh carrots create a classic carrot cake taste.
• Creamy filling: Dairy-free cream cheese frosting balances the sweetness of the cake.
• Beautiful presentation: The spiral slices look impressive on a dessert table.
• Make-ahead friendly: Chill the finished roll before serving for neat slices and a firmer filling.

Ingredients You’ll Need

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For the carrot cake

• 1 cup (125 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1/4 cup (60 ml) neutral vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) unsweetened plant-based milk
• 1 cup (about 100 g) finely grated carrots
• 1/3 cup (35 g) finely chopped walnuts, optional

For the vegan cream cheese filling

• 8 oz (225 g) vegan cream cheese, softened but cool
• 1/4 cup (56 g) vegan butter, softened
• 1 1/2 cups (180 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice, optional

For decorating

• 1–2 tablespoons powdered sugar
• 1 tablespoon chopped walnuts or pecans, optional
• A pinch of ground cinnamon, optional

Equipment: A 10 × 15-inch jelly roll pan, parchment paper, mixing bowls, a whisk or electric mixer, a clean lint-free kitchen towel, and a spatula.

How to Make Vegan Carrot Cake Roll

Step 1: Prepare the oven and pan

Preheat the oven to 350°F (175°C). Line a 10 × 15-inch jelly roll pan with parchment paper, leaving a little overhang to help lift the cake out later. Lightly grease the parchment. Finely grate the carrots and gently blot away excess moisture with a paper towel.

Step 2: Prepare the flax mixture

Combine the ground flaxseed and water in a small bowl. Stir well and let stand for 5–10 minutes until thickened. This mixture helps bind the cake without eggs.

Step 3: Mix the cake batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the flax mixture, oil, vanilla, and plant milk. Stir gently until just combined, then fold in the grated carrots and optional walnuts. Avoid overmixing, which can make the cake dense.

Step 4: Bake the cake

Spread the batter evenly across the prepared pan, making sure it reaches the corners. Bake for 12–15 minutes, checking toward the end. The cake is ready when the surface springs back lightly when touched and a toothpick inserted into the center comes out clean. Avoid overbaking, as a dry cake is more likely to crack.

Step 5: Roll the cake while warm

Dust a clean, lint-free kitchen towel generously with powdered sugar. Carefully turn the warm cake onto the towel and peel away the parchment. Starting from one short end, gently roll the cake up with the towel inside. Place it seam-side down and let it cool completely, about 30–45 minutes.

Step 6: Make the cream cheese filling

Beat the vegan cream cheese and vegan butter until smooth. Gradually add the sifted powdered sugar, then mix in the vanilla and optional lemon juice. Beat just until creamy. If the filling is too soft to spread, refrigerate it for 15–20 minutes.

Step 7: Spread the filling

Once the cake has cooled completely, gently unroll it. A few small cracks are normal. Spread the frosting evenly over the surface, leaving a 1/2-inch border around the edges to prevent excess filling from squeezing out.

Step 8: Roll and chill

Gently roll the cake back up without the towel, keeping the spiral snug but not squeezing out the filling. Place it seam-side down on a serving plate. Cover and refrigerate for at least 30–45 minutes so the filling firms up and the cake is easier to slice.

Step 9: Decorate and serve

Dust the chilled cake roll with powdered sugar and sprinkle with chopped walnuts or a little cinnamon, if desired. Use a sharp knife to slice it into about 10 pieces, wiping the blade between cuts for cleaner spirals. Serve chilled or let each slice stand at room temperature for a few minutes before eating.

Expert Tips for a Perfect Cake Roll

• Grate carrots finely: Fine shreds distribute evenly and help the thin cake roll more easily.
• Measure flour carefully: Too much flour can make the cake dry and prone to cracking. For the most accurate results, weigh it if possible.
• Don’t overbake: Check the cake early, since a thin sheet can bake quickly.
• Roll it while warm: This helps the cake get used to its rolled shape before it cools.
• Cool before adding frosting: Warm cake can melt the filling and make the roll slippery.
• Use cool, firm vegan cream cheese: Some brands are softer than others. Chill the frosting briefly if necessary.
• Don’t panic over small cracks: A little powdered sugar on top makes this homemade dessert look lovely even if the roll isn’t perfectly smooth.

Serving Suggestions

8

This cake roll is delicious on its own, but you can make dessert time extra special by serving it with:

• Hot coffee, chai, or herbal tea
• Fresh strawberries or raspberries
• A little extra vegan cream cheese frosting
• Toasted walnuts or pecans
• A light drizzle of vegan caramel sauce

Storage Instructions

• Refrigerator: Store the cake roll in an airtight container for up to 4 days because of the cream cheese filling.
• Freezer: Wrap the whole roll or individual slices tightly and freeze for up to 2 months for best quality.
• Thawing: Thaw frozen slices overnight in the refrigerator before serving.
• Make ahead: Prepare the cake roll the day before your event and keep it refrigerated. Add the final powdered sugar decoration just before serving.

Frequently Asked Questions

Can I make this vegan carrot cake roll without walnuts?

Yes! Simply leave out the walnuts. The cake will still have plenty of flavor from the carrots, cinnamon, nutmeg, and vanilla.

Why did my carrot cake roll crack?

The most common reasons are overbaking, too much flour, or allowing the cake to cool completely before its first roll. Roll it gently while warm, and remember that a few small cracks are normal.

Can I use store-bought vegan cream cheese?

Absolutely. Choose a firm vegan cream cheese suitable for frosting. If it is very soft, chill the filling before spreading it onto the cake.

Can I prepare this dessert a day ahead?

Yes. The chilled cake roll is ideal for making ahead. Keep it covered in the refrigerator until you’re ready to serve.

Printable Recipe Card

Vegan Carrot Cake Roll

oetker.at

A soft carrot cake with warm spices and creamy dairy-free cream cheese filling.

Prep: 30 min

Bake: 12–15 min

Chill: 30–45 min

Yield: 10 slices

Ingredients

Cake

• 1 cup (125 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 5 tbsp water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup unsweetened plant milk
• 1 cup finely grated carrots
• 1/3 cup chopped walnuts, optional

Filling

• 8 oz (225 g) vegan cream cheese
• 1/4 cup vegan butter
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice, optional

Instructions

1. Preheat the oven to 350°F (175°C). Line a 10 × 15-inch jelly roll pan with parchment paper.
2. Mix flaxseed and water; let thicken for 5–10 minutes.
3. Whisk the dry cake ingredients together. Add the flax mixture, oil, vanilla, and plant milk. Fold in the grated carrots and optional walnuts.
4. Spread batter evenly in the pan. Bake for 12–15 minutes, until just cooked through.
5. Turn the warm cake onto a powdered-sugar-dusted towel, remove the parchment, and roll it up with the towel. Cool completely.
6. Beat the vegan cream cheese and butter until smooth. Add powdered sugar, vanilla, and optional lemon juice.
7. Unroll the cooled cake, spread the filling evenly, and roll it up again without the towel.
8. Refrigerate for 30–45 minutes. Dust with powdered sugar, slice, and serve.