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.

Remove saucepan from heat and let cool until temperature is warm enough to stick your finger in without burning it but not cold.

Add the yeast to the milk mixture and let is sit for about 3-5 minutes. It'll start to smell yeast-y

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.

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.

Preheat the oven to 375 degrees and line a 9 x 13 baking pan with parchment paper

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.

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!)

Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.

Once in a log lay it seam-side down, and cut into 12-14 servings.

Place the individual rolls down in the lined baking dish and cover with a dish towel to let them rise for another 20 minutes

Remove the dish towel and place in the oven for 15-20 minutes depending on how hot your oven is.

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.

When rolls are finished baking drizzle with vegan cream cheese frosting while still hot and enjoy!