Tag Archives: carrots

Carrot cake cinnamon rolls with icing

Two Popular Desserts Join Forces to Make the Ultimate Sweet Treat: Carrot Cake Cinnamon Rolls!

Carrot cake lovers, we’ve got you. These Baking Therapy carrot cake cinnamon rolls combine all the delicious flavours we love in a classic carrot cake: carrots, pecans, coconut (and don’t forget the cream cheese icing!) all rolled up to make the ultimate cinnamon roll. They’re made with bread flour — which gives it that pillowy, but chewy texture — but it can be easily swapped with all-purpose for a cakier treat. Make this any day of the week! You’ll thank us later.

Carrot cake cinnamon rolls with icing

Carrot Cake Cinnamon Rolls

Prep Time: 30 minutes
Rest Time: 1 hour
Bake Time: 30 to 40 minutes
Total Time: 2 hours, 10 minutes
Servings: 8 cinnamon rolls

Ingredients:

Cinnamon Rolls
1 cup milk
¼ cup granulated sugar, divided
2 ¼ tsp active dry yeast
4 cups bread flour
¾ tsp salt
2 large eggs, beaten
6 Tbsp butter, melted and cooled
1 cup grated carrots

Filling
¾ cup brown sugar
1 ½ tsp ground cinnamon
½ tsp ground ginger
6 Tbsp butter, melted and cooled
½ cup chopped pecans
⅓ cup shredded coconut

Cream Cheese Icing
6 Tbsp unsalted butter, room temperature
6 oz cream cheese, softened
1 ½ cup icing sugar
1 Tbsp heavy cream
1 tsp vanilla
Pinch salt

Equipment:

Quarter Sheet Pan, Amazon, $34

Stand Mixer, Amazon, $400

Carrot cake cinnamon rolls ingredients on countertop

Directions:

1. Start by making the cinnamon roll dough: warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and the active dry yeast. Cover loosely with kitchen towel and set aside for 5-10 minutes.

2. In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, beaten eggs and butter. Work the dough until it just begins to come together, about 5 minutes. Add the grated carrots and continue on medium speed for another 5-8 minutes until the dough is smooth and has pulled away from the sides of the bowl. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 45 minutes.

Carrot cake cinnamon rolls dough

3. Preheat oven to 350°F and grease a casserole dish or quarter sheet pan with melted butter and set aside.

4. Now for the filling: in a small bowl, mix together the brown sugar, cinnamon and ginger.

Related: The Ultimate Dessert Mashup: Caramel Apple Cheesecake Meets Chinese Fried Wontons

5. Put the dough on a lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 17 x 14 inches.

6. Brush the top of the dough with the melted butter and sprinkle evenly the filling mixture and sprinkle the pecans and coconut overtop. Leave about a 1 cm border to allow the dough to adhere to each other when rolled. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

Carrot cake cinnamon roll dough before being rolled up

7. With a serrated knife trim off the ends and divide the dough into 8 pieces. Transfer the rolls to the prepared pan, cover with a kitchen towel and let rise for another 15-20 minutes, until doubled in size.

Carrot cake cinnamon rolls before being baked in the oven

8. Bake for 30-38 minute until golden brown and bubbly.

9. For the cream cheese icing: in the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth, scraping down the sides as necessary. Add the icing sugar, cream, vanilla and salt and beat for 1 minute on medium-high speed.

10. Spread the cream cheese icing over top while the rolls are still warm and enjoy!

Carrot cake cinnamon rolls

Like Sabrina’s carrot cake cinnamon rolls? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

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This Simple Miso Chicken With Glazed Carrots Recipe Comes Together in Just 45 Minutes

This is a favourite meal of ours because it’s quick to pull together and has big flavour thanks to the magical marinade that’s sticky, sweet and salty. Whenever you mix miso, sesame oil and honey, you get pure deliciousness. Here, we slather it all over chicken breasts, but thighs would be just as perfect and much juicier. The glazed carrots are also divine. This is a quick one-pan meal with little mess.

Simple Miso Chicken With Glazed Carrots

Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 2-4

Ingredients:

¼ cup white miso
1 tsp toasted sesame oil
1 Tbsp honey
1 tsp rice vinegar
2 Tbsp avocado oil
1 tsp minced ginger
2 carrots, peeled and sliced in half lengthwise
4 cloves garlic
2 chicken breasts or 4 chicken thighs (about 1 lb), skinless and boneless
¼ cup fresh cilantro or parsley, roughly chopped (optional)
Sesame seeds (optional)

Directions:

1. Preheat your oven to 375°F.

2. In a bowl, whisk together the marinade ingredients (miso, sesame oil, honey, rice vinegar, avocado oil and ginger).

3. In a wide, oven safe dish, add a splash of extra-virgin olive oil or avocado oil to coat the bottom.

Related: Here’s How to Organize Your Tupperware Drawer Once and for All

4. Place the carrots and whole garlic on the bottom of the dish and then the chicken on top.

5. Pour the marinade over the chicken and carrots, ensuring the chicken gets the majority of marinade.

6. If the carrots seem too dry, add a splash of avocado oil and make sure they’re coated so they cook well.

7. Cook in the oven for 30 minutes and broil for 2-3 minutes at the end, so the marinade gets bubbly and caramel in colour. Make sure you watch the chicken as it broils because the miso can burn easily.

8. Top with fresh herbs and sesame seeds and serve with brown rice, if you like.

Want more delicious chicken recipes? This slow cooker chicken shawarma and Middle Eastern sumac chicken are must-makes.

You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.

Carrot Cake With Cream Cheese Icing

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings

Ingredients:

Cake
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut

Glaze
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
Splash vanilla

Icing
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
Pinch salt
1 Tbsp heavy cream

Directions:

Cake
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.

2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.

3. Sift the flour, baking soda, salt, cinnamon and ginger.

4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.

Related: Our Most Crave-Worthy Carrot Cake Recipes in Every Form

5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.

Glaze
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.

Icing
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.

Assembly
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


Meet Your New Favourite Summer Side: Grilled Za’atar Carrots with Halloumi & Mint

Carrots may seem like an odd veggie to toss on the BBQ, especially compared to their common counterparts like zucchini, onion and eggplant – but, let us assure you that you will be changed after biting into a grilled carrot. Sweet, vaguely crunchy and smoky is the name of the game; you’ll be wondering why you haven’t been grilling these slender, flavourful veggies for years. Pairing them with salty halloumi, fresh mint and a quick hit of drizzled honey and za’atar will transport you straight to the Mediterranean.  

Grilled Za’atar Carrots with Halloumi & Mint

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

1 lb medium sized carrots, halved
½ package halloumi, cut into ½ inch slices
3 Tbsp avocado oil
1 heaping tsp za’atar spice
½ tsp sea salt
Pinch of pepper
2 tsp extra-virgin olive oil
1 Tbsp honey
½ cup fresh mint leaves

Directions:

1. Slice carrots in half, and cut the halloumi into ½ thick pieces. Place them in a bowl with avocado oil, za’atar, sea salt and pepper.
2. Turn on the BBQ to medium-high and place the carrots on the grill (don’t put the halloumi on the grill just yet). Turn the carrots every few minutes so they develop the char lines and start to soften on the inside. They should take between 15-20 minutes to cook through. At the 10 minute mark, or when the carrots look like they only need 10 more minutes to cook, place the halloumi on the grill and cook for 3-5 minutes per side.

3. Take everything off the grill and place it on a serving dish, drizzle with additional extra-virgin olive oil and honey, then top with fresh mint leaves.

Keep your BBQ veg game going strong with these 3 grilled veggie “steak” recipes (read: broccoli, sweet potato and cabbage). Each one is paired with a memorable, flavour-rich marinade, too.

Made Easy: Colourful Roasted Vegetables and Garlic Quinoa

The leaves have fallen off the trees and the skies are consistently grey. It’s time to head to the farmers’ markets for a dose of colour! Vibrant heirloom carrots, creamy parsnips, ruby red beets, and yellow and red mini potatoes are in season now, so a colourful roasted vegetable platter will impress at the dinner table (or Christmas table for those already planning menus). Serve it with a side of this garlicky quinoa and grilled chicken seasoned with salt, pepper and Italian seasoning for a meal that you can also pack for lunch the next day.

Colourful Roasted Vegetables and Garlic Quinoa

RoastedVegetablesQuinoa_sized

Ingredients:
1 bunch baby heirloom carrots, peeled and cut into smaller sticks
1 bunch baby parsnips, peeled
2 whole garlic bulbs, tops sliced off
4 whole beets
24 red and yellow mini potatoes
1 cup dried quinoa, rinsed and strained
1 1/2 cups water
Vegetable or avocado oil*
Salt and pepper
Italian seasoning

RoastedVegetablesPan_sized

Directions:

1. Preheat the oven at 400°F.
2. In a pot of salted boiling water, blanch the potatoes for five minutes. Drain and let dry.**
3. Toss the parsnips, carrots, garlic bulbs, and potatoes with oil, salt, pepper, and Italian seasoning in a large bowl.
4. Wrap whole, unpeeled beets individually in aluminum foil.***
5. Place all the vegetables in a single layer on two large baking trays lined with parchment paper. Bake for an hour until the vegetables are soft, begin to appear wrinkled, and become fragrant.
6. In the meantime, bring 1 1/2 cups of salted water to a boil in a small pot over medium heat. Add in the quinoa, cover and simmer for 15 to 20 minutes until the water has evaporated and the quinoa has a fluffy texture. Remove lid and fluff with a fork.
7. When the vegetables are done roasting, remove from oven. Take three or four garlic cloves from the bulb and dice (or mash) into smaller pieces. Add the garlic into the pot with the quinoa. Gently toss with a fork.****
8. Remove the beets from the aluminum foil and peel off the skin. Slice the beets into thin slices.
9. Arrange the vegetables on a platter and serve with the garlic quinoa. Serves four generously.

RoastedVegetables_sized

Notes:

*Avoid using olive oil when cooking or roasting at high temperatures. Olive oil smokes and becomes bitter when exposed to high temperatures, so use oil that has a higher smoke point like vegetable or my current obsession, avocado.
**Have you ever roast potatoes and find that the insides are still hard and raw even after an hour of cooking? Blanch the potatoes first to give them a head start at cooking. This will give the potatoes their pillowy, almost mashed texture inside and a crispy skin on the outside. This extra step was a revelation for me.
***Unlike most vegetables where you first peel then roast, the skin of beets are much easier to remove when you roast them first. You’ll notice that you can literally peel the skin right off with your fingers once the beet is roasted. Of course, let the beet cool first so you don’t burn yourself. You’ll also want to do the peeling over the baking sheet and close to the sink since beet juice stains everything it touches.
****Garlic is downright heavenly when it caramelizes in the oven, creating a sweeter and less sharp garlic taste compared to its raw state. Leftover roasted garlic cloves can be added to soups, hummus, spreads, other roasted vegetables, grains, heck, it makes everything better.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Topics: Made EasyVegetablesQuinoa