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Easy Carrot Cake Cinnamon Rolls (Vegan)

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Cinnamon rolls have never really been my thing. I always found them to be too doughy, and have crunchy sugary toppings. I must have been having them at the wrong places because in recent years I’ve discovered how truly divine they can be.

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I have yet to truly master the art of gluten-free baking. That being said, these cinnamon rolls have a lot of flour in them so avert your eyes celiacs, there’s nothing for you here unfortunately.

Knowing that they were so gluten-full, I wanted to find a way to bring some semblance of health to them. Hence the addition of carrots! This recipe took a few tries to get it just right but I’m confident that if you follow these steps you’ll come out with a cinnamon-y, dough-y and not healthy tasting treat.

I also used a vegan ‘cream cheese’ frosting instead of the traditional sugar+water drizzle cinnamon rolls gets.

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These were fed to my friend’s boyfriend who is NOT the biggest fan of veggies (not even a little fan). I prompted her to tell him they were natural sprinkles but after a few bites he insisted on hearing the secret ingredient. When he found out they were carrots he claimed to have known the whole time…but apparently he ate and enjoyed a whole one before finding out they were carrot based!

IMG_1403I need to make these again so that I can take proper photos for you to see how truly decadent they are. Unfortunately every time I make them I seem to ruin any chance of a good shot by eating them right away (testament to how good they are I guess!) IMG_1574

Don’t be scared by the yeast. It’s really very simple if you follow the directions carefully!

raw cinnamon rolls in a pan together
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Easy Carrot Cake Cinnamon Rolls (Vegan)

A healthier version of your favorite morning or afternoon treat - carrot cake cinnamon rolls. A vegan icing makes this a dairy and guilt-free recipe.
Course Breakfast
Prep Time 1 hour 35 minutes
Cook Time 18 minutes
Total Time 1 hour 53 minutes
Servings 12
Author Fiona Saluk

Ingredients

Cinnamon Rolls

  • 2 cups almond milk
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1 .25 oz package active dry yeast or rapid rise
  • 4 cups plus 1/2 cup all-purpose flour divided (I like to sub one cup for whole wheat sometimes)
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp himalayan sea salt
  • 3/4 cup coconut oil slightly melted
  • 2 cups brown sugar
  • 4 tbsp ceylon cinnamon
  • 2 1/2 cups carrots grated

Frosting

  • 1 cup soaked raw cashews
  • 1/4 cup water
  • 2 tbsp maple syrup more for sweeter
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Instructions

  1. In a small saucepan stir together the almond milk, sugar vegetable oil over low-medium heat until heated through, don't let it come to a boil.
  2. Remove saucepan from heat and let cool until temperature is warm enough to stick your finger in without burning it but not cold.
  3. Add the yeast to the milk mixture and let is sit for about 3-5 minutes. It'll start to smell yeast-y
  4. In a large mixing bowl combine 4 cups of flour and yeast mixture, stir until combined into a sticky, tacky mixture and let sit covered with a dish towel for an hour.
  5. Remove the towel and add the baking powder, baking soda, salt, remaining flour and 1 cup of the carrots. Knead mixture with your hands for about 5 minutes or until it becomes powdery and smooth.
  6. Preheat the oven to 375 degrees and line a 9 x 13 baking pan with parchment paper
  7. On a clear, clean surface sprinkle about 4 tbsp flour before placing the dough on it. Flour a rolling pin and roll out the dough into as close to a rectangular oval as you can! The more even you roll it out the more uniform your rolls will come out.
  8. In a small bowl combine coconut oil, brown sugar and remaining carrots. Spread this mixture out over the dough all the way to the edges. Sprinkle dough with cinnamon (be liberal here, you can't add too much cinnamon! The carrots will absorb a lot of it so feel free to add loads!)
  9. Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
  10. Once in a log lay it seam-side down, and cut into 12-14 servings.
  11. Place the individual rolls down in the lined baking dish and cover with a dish towel to let them rise for another 20 minutes
  12. Remove the dish towel and place in the oven for 15-20 minutes depending on how hot your oven is.
  13. While they are baking, combine all ingredients for the icing in a food processors or blender and blend until smooth. Increase amount of maple syrup for a sweeter flavor.
  14. When rolls are finished baking drizzle with vegan cream cheese frosting while still hot and enjoy!

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Raw Coconut Chocolate Mini Mousse

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Mini mousses are my new favorite thing. Mini mice? Mini mousse? Either way, these are one of the tastiest things I’ve made in a while. That is truly saying something since I make like a gazillion baked goods every week.

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Photo Credit – Nina Sheffield

This one isn’t quiiiiite as veggie filled as my usual recipes. HOWEVER, I did sneak in some dehydrated zucchini powder into the crust which, to be fair, is not an ingredient most people have lying around the house so apologies to those of you out there who feel deceived.

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That being said, it is gluten-free, vegan, with no added sugar, so I don’t feel so badly about the lack of veggies. A generous dose of chia seeds also gives it a boost of fiber and omegas – just more reasons to feel good about eating this dessert!

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These are so insanely delicious, the mousse just melts inside your mouth. Coconut oil does a beautiful thing when creating a vegan mousse.
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Upside Down Peach Squash Tart

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I’m not much of a TV watcher (other than the occasional Netflix binge) but when I do find myself tuning into cable, there’s a 98% chance I’ll be watching the Food Network.

Particularly ‘old school’ Food Network, I’m talking chef’s in their kitchen cooking up a delicious whole meal, not the competitions that are all over that channel these days.

I loved most of the shows however I always felt quite disdainful towards  “semi-homemade cooking”. I didn’t understand the point of watching someone cook using mostly packaged and prepared foods. Isn’t the point of watching a cooking show to learn how to NOT cook like that??

That being said, as I’ve grown older and busier I now understand the appeal of this style of cooking (though I still make everything I can from scratch when possible).

In this recipe, I am joining the ranks of the semi-homemade chefs because I didn’t make the crust. It really does speed up the process and feels homemade.

I decided that it’s not the worst thing in the world because all the research I did on making puff pastry make it look extremely time consuming and I was hungry and ready to bake. IMG_1194

This tart is a real surprise when it comes out of the oven because you bake it upside down. No matter how many times you turn on the oven light or open the door to check on it (which I try not to do), you’ll have no idea what it really looks like until you take it out and flip it.

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This is good though because it makes you patient and trust the recipe! Luckily for you I’ve already tested it so you rest assured that it’s delicious.

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It comes out of the oven with such intense moisture in the squash and peach since they’ve been protected by the crust for the duration of the cooking. If you’ve never baked an upside down tart, or, tarte tatin, I suggest you try it and exercise some trust and oven faith!

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I brought this to a party at a friend’s house and left it there when I left. I got a text the next morning from her demanding I give out the recipe because it was so good she had eaten it in one sitting. Don’t mean to brag here, but that is a factual quote. Time to discover the magical combination that is squash and peaches!

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Upside Down Peach Squash Tart

The traditional sweet tarte tatin gets a healthy upgrade with the addition of butternut squash.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 1 frozen sheet of puff pastry thawed
  • 3 cups raw butternut squash cubed
  • 1 cup peaches cubed or nectarines
  • 1-2 tbsp coconut oil
  • 1/4 cup coconut oil butter if not vegan
  • 1/2 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 400F, toss the squash in 1-2 tablespoons of coconut oil and roast until tender (about 30 mins depending on your oven) Stir pan to flip squash after 15 mins.
  2. Remove from oven and let cool, tossing the cubed peaches in the same pan to combine.
  3. Melt 1/4 cup coconut oil in a saucepan over medium heat. Once in liquid form stir in sugar and heat for about 8 minutes, stirring often.
  4. Once it begins to brown add in the cinnamon and stir another 1-3 minutes until very fragrant.
  5. Pour the sauce into an 8x8 pan to cover the bottom.
  6. Dump the peach/squash mixture evenly on top of the sauce.
  7. Place the sheet of puff pastry over the peach/squash, folding down the sides so as to tuck the fruit in and create a seal.
  8. Using a wooden skewer or fork, poke holes over the pastry and place in the oven for about 30 minutes.
  9. Remove from oven and let cool for 5-10 mins before flipping over onto a plate to serve!
  10. Instructions
  11. For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.

 

Sticky Toffee Pumpkin Pudding

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Sticky Toffee Pudding is one of my absolute favorite British desserts. If you have yet to be introduced to it – please don’t be put off by its odd name! This is really just a spice cake topped with a liquid hot caramel sauce that is super moist and super delicious. The perfect thing to warm you up on a chilly autumn evening.

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I personally don’t limit myself to enjoying it in the fall and love having a slice with an afternoon cup of tea! That being said, this dessert is truly decadent but as always, I’ve added a sneaky hidden vegetable – pumpkin.

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Pumpkin is one of those vegetables that has been accepted into the dessert world by the majority of people thanks to the tasty creation that is pumpkin pie. We often forget how pumpkin is actually really good for you, it has lots of Vitamin A, fiber, potassium, and Vitamin C. So go ahead, grab a second slice.

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Sticky Toffee Pumpkin Pudding

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • Cake/Pudding
  • 1 1/3 cup almond milk
  • 3/4 cup pumpkin puree
  • 1/3 cup soaked medjool dates about 8 whole dates
  • 1 tbsp brown rice syrup
  • 2 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • 1 1/4 tsp baking powder
  • 1 cup + 3 tbsp oat flour GF if need be
  • 1 tsp pumpkin pie spice
  • Topping
  • 1/4 cup brown rice syrup or other liquid sweetener
  • 1/4 cup coconut sugar or brown sugar if preferred
  • 3/4 cup coconut milk
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup pecans for sprinkling on top

Instructions

  1. Preheat your oven to 375F and grease a bundt pan with oil of your choice (I love coconut oil spray)
  2. In a medium bowl whisk together flour, baking powder, and pumpkin pie spice
  3. In a food processor (or chop finely by hand), drain the water from your soaking dates and blend the dates plus 1-3 tbsp water until a thick paste forms
  4. Add the dates, and the rest of the wet ingredients into the flour bowl and mix until well incorporated.
  5. Pour into greased bundt pan and bake for 35-45 minutes depending on your oven. It'll be done when the edges are browned but the center is still quite moist. Let sit in bundt pan for 5 minutes before flipping onto a cooling rack (keep in mind pudding will not rise a lot!)
  6. In a small saucepan on low-medium heat combine all the ingredients for the topping and once boiling reduce to a simmer and cook until mixture becomings dark brown and syrup-like. Sweeten with additional sugar to your liking and stir every few minutes.
  7. When pudding is slightly cooled place on serving platter and poke holes with wooden skewer or a knife, drizzle the topping over the cake. Sprinkle pecans on top.