Vegan Carrot Cake Cinnamon Rolls | Recipe | Baking | Zucker&Jagdwurst

Ingredients

• For the yeast dough:
• 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
• For the filling:
• 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
• For the glaze:
• 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
• For the topping:
• chopped pistachios