Vegan Carrot Cake Cinnamon Rolls | Recipe | Baking
Vegan carrot cake cinnamon rolls – extra soft & fluffy! With a moist carrot cake filling & creamy glaze. Perfect for Easter!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Rolling pin
- Kitchen scale
- Baking dish
- Mixing bowl
- Saucepan
- Stove
- Kitchen towel
- Chef's knife
- Cutting board
- Butcher's twine
- Wooden spoon
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Microwave
Ingredients
- 42 g (1.5 oz) fresh yeast
- 375 ml (1.5 cups) warm water
- 1 tbsp brown sugar
- 600 g (4.75 cups) flour
- 1 tsp salt
- 40 g coconut oil
- 175 g (0.75 cup) margarine
- 315 g (1.5 cups) brown sugar
- 3 tsp ground cinnamon
- 1/2 tsp ground ginger
- 20 g (0.25 cup) walnuts
- 20 g (0.25 cup) hazelnuts
- 15 g (3 tbsp) almonds
- 40 g (0.33 cup) grated carrots
- 30 g (3 tbsp) raisins
- 4 dates
- 190 g (0.75 cup) vegan cream cheese
- 1 1/4 tsp vanilla extract
- 115 g (1 cup) powdered sugar
- 1 1/2 tsp lemon juice
- chopped pistachios
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