Giant Carrot Cinnamon Roll Cake

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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!

Giant Carrot Cinnamon Roll Cake

Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 1 hour 30 minutes
Course Dessert

Ingredients
  

Dough:

  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 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
  • 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.

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