Effortless Carrot Cake Rolls (Print Version)
# Ingredients:
→ Dough Base
01 -
3 cups all-purpose flour
02 -
⅓ cup vegetable oil
03 -
1 large egg
04 -
½ teaspoon salt
05 -
¼ cup granulated sugar
06 -
1 tablespoon active dry yeast
07 -
¾ cup warm water (around 100-110°F, pretty warm but not too hot)
→ Carrot Filling
08 -
½ cup freshly grated carrots (about 2 carrots)
09 -
½ teaspoon ground ginger
10 -
1 tablespoon ground cinnamon
11 -
½ cup packed brown sugar
12 -
3 tablespoons melted unsalted butter
→ Cream Cheese Icing
13 -
1 teaspoon vanilla extract
14 -
1 ½ cups powdered sugar
15 -
2 tablespoons soft unsalted butter
16 -
4 ounces cream cheese, nice and soft
# Instructions:
01 -
Cream the butter and cream cheese together so it gets smooth. Add the powdered sugar a little at a time. Pour in the vanilla last, then mix till it's all creamy and spreadable. Set aside so it's ready to use for topping.
02 -
Pop the pan into your oven at 350°F. Let them bake about 20-25 minutes. The rolls should turn golden and puff up nice and fluffy. Pull them out to cool for a bit when finished.
03 -
You can cover the rolls and pop them into the fridge overnight, or let them chill at room temp for 20-30 minutes to puff up before baking. If they've been chilled, bring them back to room temp before you bake.
04 -
Take your dough and roll it out into a big rectangle, about 12 by 15 inches. Slather melted butter over the top, pile on the carrot filling evenly, then roll up from the long side. Slice into rolls about 1 inch thick and arrange them in your greased pan so they're just touching.
05 -
Stir together grated carrots, brown sugar, ginger, and cinnamon in a mixing bowl. Coat your baking pan with a little grease so nothing sticks later.
06 -
Give your dough a quick knead on a floured countertop until it feels nice and smooth. Move it into a large, greased bowl and cover up. Let it chill in a warm spot till it gets twice as big.
07 -
Start with the yeast blend in your stand mixer bowl. Toss in your egg, oil, and 1 cup of flour. Start mixing, slowly add another 1½ cups flour, and keep going 5-10 minutes. The dough should feel stretchy and kind of tacky when done.
08 -
Throw yeast, salt, sugar, and warm water in a measuring jug. Give it a swirl and let it sit for about 5 minutes until it gets all bubbly and foamy. That means it's ready.
# Notes:
01 -
Chill the rolls overnight in the fridge so you can bake them fresh later
02 -
Stick leftovers in the fridge—they stay good up to two days
03 -
You can freeze these at different points: after shaping, once baked, or even after icing