Welcome to a sweet twist on two classics, carrot cake and cinnamon rolls! These no bake rolls are a game changer, perfectly combining a tender, spice-infused oat dough with a luscious filling and a dreamy frosting.
the filling bursts with natural sweetness from medjool dates and freshly grated carrots, all blended with a generous swirl of Let's Do Organic® Organic Heavy Coconut Cream.
Each bite is incredible. the dough, made with gluten‑free oat flour and almond flour, is soft yet satisfyingly chewy, lightly spiced with cinnamon, ginger, and nutmeg. The filling bursts with natural sweetness from medjool dates and freshly grated carrots.
By @upbeetandkaleingit
Ingredients
for the dough:
- 1 2/3 cups gluten‑free oat flour (plus extra if needed)
- 1/3 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg (optional)
- pinch of sea salt
- 1/3 cup runny almond butter (or pecan butter)
- 5 tablespoons maple syrup
- 1/2 tablespoon vanilla extract
- dairy‑free milk (add 1 tablespoon at a time until you reach a smooth, pliable dough)
for the filling: - 8 large medjool dates, pitted
- 1/2 cup finely grated fresh carrots
- 1/3 to 1/2 cup organic heavy coconut cream (adjust for desired consistency)
- carrot cake spice blend: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg (add a pinch of allspice if you like)
- 2 tablespoons almond butter
- 1/3 cup chopped pecans (optional; reserve a few for garnish)
for the frosting: - 1/2 cup softened cream cheese
- 1 tablespoon maple syrup
- 2 tablespoons edward & sons® let’s do organic heavy coconut cream
Directions
-
prepare the dough:
in a food processor, add all the dough ingredients: gluten‑free oat flour, almond flour, ground cinnamon, ginger, nutmeg, and a pinch of sea salt along with the runny almond (or pecan) butter, maple syrup, and vanilla extract. - pulse and gradually add dairy‑free milk, one tablespoon at a time if needed, until a smooth, pliable dough forms. if the dough feels too sticky, sprinkle in a little extra oat flour.
- make the filling: in a food processor, combine the pitted dates, grated carrots, organic heavy coconut cream, carrot cake spice blend, and almond butter. process until the mixture is nearly smooth with a bit of texture remaining.if desired, stir in the chopped pecans by hand for added crunch
- rolling out the dough: lay the dough on a sheet of parchment paper. place another sheet of parchment paper on top of the dough. roll out the dough into a large rectangle to prevent sticking to the counter or rolling pin. evenly spread the filling over the dough and carefully roll up the dough into a log. place the roll in the freezer for 45 minutes until firm. once firm, remove the roll from the freezer and slice into individual rolls.
- prepare the frosting: in a small bowl, mix together the softened cream cheese, maple syrup, and edward & sons® let’s do organic heavy coconut cream until smooth and well combined. drizzle or spread the frosting on each roll and enjoy!!
