Carrot Cake Cinnamon Rolls

Combining your two favourite desserts, these cinnamon rolls are spiked with pecans, dark brown sugar, and carrots.

Done in 2 hours

Serves 6



for the dough

3carrots, finely grated

360gplain flour

1/2 tspsalt

1 tspcinnamon

50gdark brown sugar

45mlvegetable oil

180mlwhole milk

2 1/4 tspinstant yeast

1large egg

for the filling

70gbrown sugar

1 tbspcinnamon

50gunsalted butter

Handful pecans, finely chopped

for the icing

120gcream cheese, room temperature

75gicing sugar

1 tspvanilla extract

30gbutter, softened

Light, fluffy carrot cake dough, buttery brown sugar cinnamon filling, topped with a rich cream cheese icing and roasted pecans. Yes please!


Grate the carrots, squeeze out all moisture. Mix the flour, cinnamon, sugar, salt, and grated carrots

Warm the milk to 40 c, then add the yeast and whisk until dissolved

Add to the dry ingredients along with vegetable oil and egg, and mix with a wooden spatula until a soft dough forms.

Transfer to floured surface and knead until soft, set aside in an oiled bowl for 15 minutes while you prepare the filling - soften the butter, and mix together the cinnamon and sugar

Roll out into a large rectangle, then spread the softened butter all over. Sprinkle over the cinnamon sugar mix, then roll up longways.

Slice into 10-12 segments, then arrange in a greased baking dish. Cover, and leave in a warm spot for 60-90 minutes or until doubled in size

Preheat the oven to 190 C, then add your cinnamon rolls. Bake for 20-25 minutes or until golden brown.

Whip the cream cheese until soft, then add the softened butter. Once combined, add the vanilla and icing sugar, and continue to beat until combined.

Allow the cinnamon rolls to cool for 5 minutes, then spread over the icing. Top with the pecans, and enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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