This Giant Carrot Cinnamon Roll Cake is like a giant cinnamon roll, filled with carrots and warm spices, and topped with a delicious cream cheese frosting. It’s easy to slice and serve just like a cake!
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Giant Carrot Cinnamon Roll Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Category: Dessert
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm plant-based milk (almond, soy, or oat)
- ¼ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- ½ tsp salt
Filling:
- 2 cups grated carrots (about 3 medium carrots)
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ cup dairy-free butter (melted)
Cream Cheese Frosting:
- ½ cup dairy-free cream cheese
- ¼ cup dairy-free butter (softened)
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp plant-based milk (as needed for consistency)
Instructions
Prepare the Dough:
- In a small bowl, dissolve the yeast in the warm plant-based milk. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine the flour, granulated sugar, and salt.
- Add the melted coconut oil, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
- In a bowl, mix the grated carrots, light brown sugar, ground cinnamon, ground ginger, and ground nutmeg.
- Set aside the melted dairy-free butter for brushing.
Assemble the Cake:
- After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 20×14 inches).
- Brush the rolled-out dough with the melted dairy-free butter.
- Spread the carrot mixture evenly over the dough.
- Starting from a long side, roll the dough into a log, then coil it into a large spiral shape.
- Place the spiral in a greased 9-inch round cake pan or springform pan.
- Cover and let it rise for an additional 30 minutes.
Bake:
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon roll cake for 30-35 minutes, or until golden brown and cooked through.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Prepare the Cream Cheese Frosting:
- In a bowl, beat the dairy-free cream cheese and softened dairy-free butter until creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Add plant-based milk as needed to reach the desired consistency.
Frost the Cake:
- Once the cake is slightly cooled, spread the cream cheese frosting over the top.
- Optionally, drizzle with more dairy-free butter or sprinkle with cinnamon for decoration.
Serve:
- Slice and serve warm or at room temperature. Enjoy this giant treat!
Notes
- Yeast: Ensure your yeast is active and not expired for a good rise.
- Grated Carrots: For a finer texture, grate the carrots finely or use a food processor.
- Dairy-Free Options: Use plant-based alternatives for the cream cheese and butter to keep the recipe dairy-free.
