Carrot cake bun
Tags:
alcohol-free
vegetarian
Description
The carrot cake has long been a firm favourite. The cinnamon bun is no longer just popular in Sweden, where it has its own public holiday. So why not simply combine the two? Here's the ultimate recipe for the best of both worlds - carrot cake buns! A dream come true for everyone (cake fans ;-) )!
Ingredients for
For the dough
580
g
flour
20
g
fresh yeast
70
g
honey
200
ml
carrot juice
1
egg
250
g
fresh carrot, grated
60
g
coconut oil
1
Pinch(es)
salt
For the filling
150
g
butter
60
g
walnut, grated
60
g
coconut, shredded
2
Tablespoon(s)
cinnamon, ground
70
g
brown sugar
1
Teaspoon(s)
allspice
For the topping
330
ml
carrot juice
1
Teaspoon(s)
vanilla (-extract)
70
g
brown sugar
50
g
honey
300
g
cream cheese
1
lemon
3
Tablespoon(s)
powder sugar
Preparation
1
Place all the ingredients except the butter in the Multi Chopper II and mix intensively until all the ingredients are very small and well blended.
2
Now blend the nut and spice mixture with the butter to form a very creamy mixture and then set aside.
1
Warm the carrot juice slightly and dissolve the honey and yeast in it. Finely grate the carrot. Caution: The juice must not be too hot, otherwise the yeast will be damaged. Hand-warm is perfectly adequate.
2
Now knead the yeast and juice mixture with the flour and all the other ingredients to form a smooth dough. Cover and leave to rise for an hour.
3
Now roll out the yeast dough thinly on a well-floured work surface. The dough is quite soft, so it is better to use a little more flour for rolling out to prevent the dough from sticking.
4
Now spread a thin layer of the filling over the entire surface of the thinly rolled out dough and then roll everything up from the longer side.
5
Cut the roll into twelve pieces and place them in the Terra Nova mould. Leave the individual rolls to rise for another 20 minutes while the oven is preheated to 175°C fan oven.
6
Once the oven is preheated, bake the snails for 15-20 minutes.
1
Bring the carrot juice, vanilla, brown sugar and honey to the boil and simmer until only 1/3 of the original mixture remains (e.g. boil down 450g mixture to 150g syrup). Brush some of the syrup over the carrot cake swirls.
2
Whip the cream cheese with the sieved icing sugar, the zest of the lemon and a few dashes of lemon juice.
3
Spread the cream cheese mixture over the carrot cake swirls and then drizzle over the rest of the carrot syrup.
Ingredients for
For the dough
580
g
flour
20
g
fresh yeast
70
g
honey
200
ml
carrot juice
1
egg
250
g
fresh carrot, grated
60
g
coconut oil
1
Pinch(es)
salt
For the filling
150
g
butter
60
g
walnut, grated
60
g
coconut, shredded
2
Tablespoon(s)
cinnamon, ground
70
g
brown sugar
1
Teaspoon(s)
allspice
For the topping
330
ml
carrot juice
1
Teaspoon(s)
vanilla (-extract)
70
g
brown sugar
50
g
honey
300
g
cream cheese
1
lemon
3
Tablespoon(s)
powder sugar
