Carrot Cake Rolls

Makes: 12 Prep time: 25 min Cook Time Time: 1 hr 30 min Total Time: 1 hr 55 min

Ingredients

4 cups flour

3/4 cup sugar

1 cup softened salted butter

1 tbsp baking powder

1 tsp salt

1 1/2 cups milk

2 cups shredded carrots

1 tbsp vanilla

1 tbsp cinnamon

1 tbsp nutmeg

Filling

1/2 cup melted salted butter

1 cup demerara brown sugar

2 tbsp cinnamon

1 tbsp nutmeg

1/2 cups crushed walnuts

Icing

1 250g block of softened cream cheese

1/2 cup softened salted butter

2 tbsp lemon juice

1.5 cups icing sugar

Directions

Set your oven to 325. Cream the sugar, butter, and vanilla in a stand mixer. Next, add the flour, salt, baking powder, cinnamon, nutmeg and milk. Once everything is combined, add the shredded carrot. Combine the filling ingredients (except the walnuts) in a separate bowl and set aside. Remove the dough from the mixer, place it on a floured surface and roll it out to a 16x16 square. Next, spread the filling mixture edge to edge, sprinkle the walnuts and roll up the dough into a log as you would with cinnamon buns. Cut the log into twelve pieces and place them into a 9x13 baking dish. Place in the oven for 1 hour 30 mins. Make your icing while your rolls are baking by combining all the ingredients in a mixing bowl. Remove your rolls from the oven, let them cool, top with the icing and extra walnuts & enjoy!

Notes: If you prefer a sweeter roll, use a full cup to 1.5 cups of sugar in the dough.

You can also add a cup of currants or raisins to your dough mixture.