Baking

Apple Fritter Cake

I’m going to call this Apple Fritter Cake recipe a colab. The original recipe and inspo came from King Arthur Baking site but I’ve changed a couple measurements and ingredients. The result is still the same: a delicious holiday treat described as “apple fritter without a fryer.”

Couple of imperatives to make this Apple Fritter Cake worth your time and calories: green apples ONLY, freshly ground nutmeg and patience – this cake takes a long time to bake!

Enjoy it!

Apple Fritter Cake 2022

Layers of cinnamon-scented sweet & sour apples topped with silky vanilla coffee cake. It fits the "season to be jolly" perfectly!
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Baking
Cuisine American
Servings 12 generous slices

Ingredients
  

Apple Filling

  • 3 large green apples (diced) Skin is optional. I only peeled one!
  • 2 tsp cinnamon
  • 1 1/2 tsp all purpose flour
  • 1/2 cup light or dark brown sugar

Cake Batter

  • 2 1/4 cup all purpose flour
  • 1 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg Freshly ground it's the best!
  • 12 tbsp butter (unsalted)
  • 3 eggs
  • 3/4 cup milk I used 2%
  • 2 tsp vanilla extract

That Glaze Ummmmm

  • 1 cup confectioners' sugar Must sifted!
  • 2 tbsp milk I used 2%
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F. Grease a 9"x5" or 8" square pan and line with parchment. A 12” loaf can be uses too but baking time may vary.
  • Prep the filling. Mix the ingredient and set aside.
  • Make the cake batter by mixing the dry ingredients in a large bowl or the bowl of a stand mixer (I used a mixer) Add the butter and mix until the mixture has a sandy consistency.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla and milk mixing it well. Once the milk is incorporated and the batter looks like "batter" mix at high speed for a couple of minutes.
  • Assemble the cake by spreading half the batter in the prepared pan. Spoon half the apple mixture over the batter and press in lightly. Spread the remaining batter over the apples and spoon the remaining apples (and juices) on top.
  • Bake for 1 hour and check if it is done (you know the toothpick check!!!) I used a 9"x5" square pan and it took 1 1/2 hours to get it fully cooked. Remove it from the oven and cool for 20 minutes. Tip it out of the pan onto a rack to cool completely.
  • Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake.
Keyword Apple Fritter, Cake

Blender Banana Oat Muffins

I’ve made these Blender Banana Oat Muffins enough times to say “we got sick of it!”…at least for now!

This Blender Banana Oat Muffins recipe started as an attempt to make a “healthiesh” banana muffin version. This recipe got its “GF” status accidentally. After tweaking with different flours the oats+tapioca starch combo worked best and the moistest-most flavorful-easy to make banana muffins were born!

Until we are cured from banana oats muffin fever and ready to crave it again, here is the recipe.

Blender Oat Banana Muffins GF

Print Recipe
Prep Time 12 minutes
Cook Time 30 minutes

Equipment

  • Blender

Ingredients
  

  • 2 riped bananas (medium)
  • 2 eggs
  • 1 1/2 cup water
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar can substitute for white or rice vinegar
  • 3 tbsp coconut oil (refined)
  • 1 cup coconut sugar can substitute with regular sugar
  • 2 cup rolled oats
  • 2 tbsp tapioca startch
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tbsp baking soda

For 'the' drixzle

  • 1/8 cup prepared muffin batter (2-3 tbsp aprox)
  • 1/2 tsp cinnamon
  • 1 tsp coconut sugar or brown suggar

Instructions
 

  • Preheat oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
  • In a blender or food processor, place the first 7 ingredients (liquid ingredients + sugar) and blend on high speed until well-blended.
  • Add the rest of the ingredients (dry) EXCEPT for the BAKING SODA! Blend in high speed until well-blended.
  • Add the baking soda to the muffin batter for less blending it on slow for a few seconds. NOTE: The batter should be liquidy and thin.
  • Divide the batter evenly among the the muffin tin slots, reserving approximately 1/8 cup or 2-3 tbsp (from blender scrapping)
  • Mix the reserved batter with the additonal sugar and cinammon and drizzled evenly over each filled muffin slot.
  • Place the muffin tin in the center of the preheated oven and bake for 20-30 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.

Strawberry Shortcake Cookies

These light and cakey strawberry cookies are made with freeze-dried strawberries, white chocolate chips, and a pretty basic cookie dough. They are super easy to make which makes them even more addicting!

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Course Baking
Cuisine American
Servings 12 cookies

Ingredients
  

  • 2 cups flour
  • 1/2 cup unsalted butter
  • 1/2 cup refined sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup freeze-dried strawberries (crumbled)
  • 1/2 cup white chocolate chips or chunks

Instructions
 

  • Preheat oven to 350°. Line a large baking sheets with parchment paper or grease the baking sheet with cooking spray. 
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl using a hand or stand-up mixer, beat butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined. 
  • Crumble the freeze-dried strawberries slightly – I crumble them in their own package. Gently fold in strawberries and white chocolate chips.
  • Using a medium cookie scoop, scoop the dough and roll into balls. Place it on the baking sheet flattening them slightly.
  • Bake until cookies are set and just golden around edges, about 18 minutes.
Keyword cookies, strawberry cookies

Quick zucchini bread

This quick zucchini bread is not only easy to make but also THE best zucchini bread I’ve ever made…and keep making. It is a sweet and savory, full of flavor, moist bread! Did I really say moist?

Quick Zucchini Bread

I honestly have no idea what makes this zucchini bread so outstanding. there’s really no secret ingredient or technique. It’s straight up simple and easy to make. The only thing I noted is that, when using coconut oil, the loaves turn out more moist and silky. Other oils are totally fine too, but coconut oil is where is at!

So here is the recipe. It may not be the ultimate zucchini bread recipe but it’s definitely ‘dealicious’ enough to keep coming back to!

Quick zucchini bread

Quick Zucchini Bread

This is may not be the ultimate zucchini bread recipe but it may be the only zucchini bread recipe you will ever need!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Baking
Servings 8 fat slices

Ingredients
  

  • 2 cups grated zucchini bread
  • 2 eggs
  • 2/3 cup refined coconut oil (or any kind of vegetable oil)
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 cup brown sugar (dark or light)
  • 1/2 cup regular sugar
  • 2 cups AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

For the top

  • 2 tbsp turbinado sugar (Brown sugar can be an alternate)
  • 1/2 tsp ground cinnamon

Instructions
 

  • Heat oven to 350 degrees F. Coat a 6-cup or 9×5-inch loaf pan with nonstick spray or oil. Grated the zucchini in a large bowl. Once grated add oil, eggs, sugars, vanilla, and salt. 
  • Add sugars and all spices. Mix well. Sprinkle the baking soda, and baking powder over surface of batter and mix until combined.
  • Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with turbinado sugar & cinnamon.
  • Bake for 45-50 minutes, until passing the toothpick test.
Keyword quick zucchini bread

Whole Wheat Blueberry Muffins with Crumb Topping

Whole Wheat Blueberry Muffins

I made these Whole Wheat Blueberry Muffins for the first time at baking class in the Santa Monica Gourmandise School circa 2013. I haven’t stopped baking them since.

I have adapted the recipe a little bit by adding the crumb topping which, although optional, it’s highly recommended.

Whether you use fresh blueberries or frozen berries, it’s important to toss them in a little flour before folding into the Whole Wheat Blueberry Muffin batter. The coating keeps the blueberries from sinking to the bottom of the muffin tin/cup.

Add a few extra blueberries on top before adding the crumb topping for even more bursting flavor.

Whole Wheat Blueberry Muffins with crumb topping

Whole Wheat Blueberry Muffins with Crumb Topping

These Whole Wheat Blueberry Muffins mix together quickly for a perfect morning treat. Crumbly and bursting with blueberries they turn out perfect every time!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2/3 cup sugar
  • 2.5 oz butter, cut into pieces and at room temp
  • 1/2 cup milk
  • 1/2 cup sour cream or plain yogurt
  • 2 large eggs
  • 1-1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fresh or frozen blueberries
  • 2 tbsp extra whole wheat flour to coat the blueberries

Instructions
 

  • Preheat the oven to 350. Line a 12 cup muffin tin with cupcake liners.
  • Mix wet ingredients in a large bowl until the butter just forms tinny pebbles.
  • Pour the dry ingredients over the wet. Mix until combined. DO NOT over mix – it's ok to have a few streaks of flour or butter.
  • On a separate bowl toss the blueberries lightly with the the 2 tbsp of flour. Add blueberries to the batter and mix gently.
  • Spoon batter into prepared muffin tin.
  • Sprinkle with crumb mix (optional) or coarse sugar.
  • Bake at 350F for 20-30 minutes or until golden all over.

Crumb

  • In a small bowl, mix together 1/3 cup brown sugar, 1/4 of whole wheat flour, pinch of salt. Add in 2 tablespoons of melted butter. Mix until mixture resembles coarse cornmeal.
Keyword blueberry muffins, muffins, quickmuffins, wholewheat, wholewheat blueberry muffins

HEALTHYISH OATMEAL CHOCOLATE CHIP BARS

These one-bowl healthyish oatmeal chocolate chip bars are the perfect way to indulge without remorse. The bars come with a little less guilt than average cookies as they are made with oats, almond flour, coconut oil and olive oil, and less sugar than most cookie recipes. They are also ‘baking haters’ friendly as they require very little effort and are practically impossible to screw up.

One-bowl healthyish oatmeal cookie bars

A couple of notes:

I used 1/2 of olive oil and 1/2 coconut oil because quarantine times calls for whatever you have handy. Any kind of oil or even butter will work here but if you opt for butter the cookie bar will loose it’s “healthyish” status. Just sayin’.

Same goes for the flour. I used almond flour for balance but if you don’t have it handy you can totally use regular all purpose flour or even whole wheat flour.

Healthyish Oatmeal Chocolate Chip Bars

These one-bowl healthyish oatmeal chocolate chip bars with dark chocolate chips and a sprinkle of flaky sea salt come with a little less guilt than cookies as they are made with oats, almond flour, coconut and olive oil, and less sugar than the average cookie.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine American

Ingredients
  

  • 2 cup quick or old fashion oats
  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1/2 cup regular sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup coconut oil
  • 1 cup dark chocolate chips or chunks

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish or line with parchment paper. 
  • In a large mixing bowl or the bowl mix the oatmeal, flours, sugars, baking powder, salt, coconut oil, eggs, and vanilla- in that order. Mix until all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 
  • Press the dough into the baking dish. Bake 18-20 minutes or until the edges are set and the dough is golden. Sprinkle with flaky salt (not optional haha). Let it cool and cut into bars. 
Keyword cookie bar, healthy bar, healthy cookie bar

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

Crazy Cake or Wacky Cake or Depression Cake has a new name now: Quarantine Cake!  No eggs, milk or butter and you don’t even need a bowl. Everything is mixed in the baking dish! This Snickerdoodle Crazy Cake is super easy to make, moist and fluffy!

Start by reheating the oven to 350 degrees F. Spray an 8″x 8″ baking dish with cooking spray or coat it with oil using your finger.

Mix the dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, and salt) in the baking dish until well blended.  Make 3 depressions in the mixed dry ingredients. Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression. Mis slightly then pour the water over. Mix well until smooth. Do not over mix.

Bake for approximately 35 minutes. While the cake is baking, mix the cinnamon and sugar for the topping. Once cake is done and still warm, sprinkle the cinnamon sugar mixture over the top.

You can also check the step-by-step instructions here https://www.instagram.com/stories/highlights/17953924447323114/

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

Crazy Cake or Wacky Cake or Depression Cake has a new name now: Quarantine Cake!  No eggs, milk or butter and you don’t even need a bowl. Everything is mixed in the baking dish! This Snickerdoodle Crazy Cake is super easy to make, moist and fluffy!
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 5 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 tbs apple cider vinegar
  • 1 cup water

For the Cinnamon Sugar

  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350 degrees F.  Spray an 8″x 8″ baking dish with cooking spray or coat it with oil.
  • Mix dry ingredients in the prepared baking dish.  Make 3 depressions in dry ingredients (see photo). Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression. Mix everything slightly and then pour water overall. Mix well until smooth. Do not over mix!
  • Bake for proximately 30 minutes or until cake is done (you can use the toothpick method but I like to push the center of the cake slightly with my fingers. If fluffy and it pushes back cake is done)
  • Mix the cinnamon and sugar for the topping and pour evenly over the still warm cake.
  • Allow to cook or NOT! We won't judge!

Apple cider baked donuts with whisky butter

Coated in whisky butter and cinnamon sugar, these apple cider baked donuts have become a staple on our fall table

I’m wasting no time here telling you why it has been a while since I last posted a recipe. Time is such commodity these days. Although I have lots of recipes saved to be developed and published here, I’m choosing to skip them all and go straight to this apple cider baked donuts recipe. I made them yesterday and I needed to share the recipe right away before fall is over! Go make them. You can thank me later.

These apple cider baked donuts are somewhat dense and very muffin-like but once you coat them with the whisky+butter mix they become a little heavier with a moister crumb. Apple, cinnamon, spice and boozy butter taste all over.  They taste and look like they’re straight from a bakery but with the ‘booze’ benefits.

Jump to Recipe

The trick to these apple cider baked donuts is to flavor and moist them with the whisky butter – I used Crown Royal salted caramel whisky for even more flavor. It locks in the moist and brings these light but full of spice donuts to another level. But, if you are not into booze in your donuts, the whisky can be replaced for maple syrup, honey or nothing at all. Butter with a pinch of salt will do!  

These couldn’t be easier to make– and less messy than fried donuts! Here are some notes about the recipe:

  • As mentioned, you can replace the “booze” for maple syrup, honey, or simply use the melted butter with a pinch of salt.
  • You can use regular apple cider but I recommend using a hard cider. The fermentation in the hard cider reacts with the baking powder creating a creamier but fluffy donut batter. There are a lot of hard ciders out there, but I like the semi-sweet and deep flavor of Samuels Smith’s Cider. Plus, I sip on whatever is left after mixing the batter. Win win!

Apple cider baked donuts with whisky butter

Coated in whisky butter and cinnamon sugar, these apple cider baked donuts have become a staple on our fall table.
Print Recipe Pin Recipe
Cook Time 1 hour
Course brunch
Cuisine American
Servings 12 donuts

Equipment

  • four 6-cavity donut pans and piping bag (or large zip-close bag with a corner snipped off)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp lemon zest
  • 1 1/2 tsp baking powder
  • 1/3 cup hard apple cider or regular apple cider (see above)
  • 1/4 cup buttermilk or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup broen sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 ounces unsalted butter (1 stick)

For the whisky butter

  • 2 ounces unsalted melted butter (1/2 stick)
  • 2 tbsp Crown Royal Salted caramel or whatever whisky you have available

Cinnamon sugar coating

  • 1 cup granulated sugar mixed with 1 1/2 teaspoon of cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray (be generous.)
  • In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk it all together.
  • In a liquid measure cup, combine the cider, buttermilk or yogurt and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment combine the butter, brown sugar, and granulated sugar. Mix on high until fluffy. Scrape down the bottom and sides of the bowl.
  • Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl again and again.
  • With the mixer on low, add a little bit of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is combined. Remove the bowl from the stand mixer and, using a spatula, fold the batter a few times to make sure the ingredients are well distributed.
  • Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. If you don't have two (just like me) bake one tray at a time but make sure you re-spray the pan with non-sticking baking spray.
  • Bake until the cake just springs back when gently touched, 15 to 20 minutes.
  • While the donuts bake, mix the melted butter and whisky. Reserve.
  • Turn the donuts out onto a cooling rack; immediately brush with whisky butter, then dip in the cinnamon sugar both sides.
Keyword brunch, fall

Brazilian carrot cake (Bolo de cenoura)

This is a simple and easy cake most of us Brazilians grew up eating – and also making! It is a light and fluffy carrot cake, dressed with a rich-gooey chocolate glaze.

At first glance, you may think this is not really a carrot cake because it has nothing to do with the chunky-moist-spice cake with thick cream cheese frosting that we loved here in America. This cake has no nuts, spice, raisins, or coconut but shares one defining trait with America’s loved carrot cake: the carrots!

In this Brazilian carrot cake whole chunks of raw carrot go straight into the blender with eggs, oil, and sugar to transform into a bright colorful batter.

You won’t spend more than 40 minutes from start to finish to make this carrot cake. First you blend the wet ingredients and carrots in the blender and then you pour the mixture into the dry ingredients. Mix everything well, bake for 25-30 minutes, make the glaze, wait for the cake to cool off (definitely the hardest part of this recipe), and drizzle the glaze all over.

The chocolate glaze purposely adds a hint of bitterness to this somewhat mellow cake. If you not into bitter chocolate, you may change your opinion after trying this chocolate glaze and carrot cake together. It is ‘muito bom’!

Brazilian carrot cake – Bolo de cenoura

This is a simple and easy bundt cake most of us Brazilians grew up eating – and making! It is a light and fluffy carrot cake, dressed with a rich-gooey chocolate glaze. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Brazilian
Servings 12

Ingredients
  

  • 3 medium raw carrots – aprox. 2 cups – washed, peeled, and roughly chopped.
  • 3 eggs
  • 1 cup oil (canola, vegetable oil, grape seed oil)
  • 1 1/2 cup sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 pinch salt

For the glaze

  • 2 tbsp butter
  • 1/2 cup chocolate powder
  • 1/4 cup sugar
  • 1/3 cup water
  • 3 tbsp heavy cream

Instructions
 

  • Heat the oven to 350°F with a rack in the center. Spray a 10-inch (25cm) Bundt pan and dust with flour, tapping out the excess.
  •  Sift the flour, baking powder and salt in a large bowl. Reserve. Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the mixture into the bowl with dry ingredients. Fold in the dry ingredients with a spatula until no traces of flour remain.
  • Pour the batter into the prepared pan and bake for 20- 30 minutes or until a toothpick stuck in the middle comes out clean.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.

Make the glaze

  • Add all ingredients for the glaze in a saucepan. On medium heat, bring glaze into a simmer, with a rubber spatula, until the glaze is well-melted and smooth. Remove from heat and let it cool off for 5 minutes. Add heavy cream and mix well.
  • Spoon the glaze over the cake and leave it to set a bit before slicing and serving.

Carrot cake rolls with dulce de leche frosting

Hello Spring! These carrot cake rolls are a delicious Spring twist on a classic breakfast treat. Loaded with fresh grated carrots, raisins, walnuts, spice, and slathered in ‘dulce de leche’ frosting (yup that’s right) these carrot cake cinnamon rolls will sure make your Spring mornings even sweeter.

Now, the ‘dulce de leche’ frosting was nothing but a lazy moment when I realized I had no cream cheese in the fridge and no desire to get out of my pajama pants to hit the grocery store. I remembered I had a lonely can of dulce de leche in the pantry waiting to meet its destiny; dulce de leche meets carrot cake rolls. The End!

If you happen to try this recipe, feel no pressure to choose dulce de leche as frosting, but know that it is one of the most delicious and perfect combos ever. I highly recommend it!

Carrot Cake Roll with Dulce de Leche Frosting

These carrot cake cinnamon rolls are a delicious Spring twist on a classic breakfast treat. Loaded with fresh grated carrots, raisins, walnuts, spice, and slathered in ‘dulce de leche’ frosting these carrot cake cinnamon rolls be sure to make your Spring mornings even sweeter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 1 hour
Course Breakfast
Servings 4

Ingredients
  

For the dough

  • 1 cup whole or 2% milk
  • 1 package (2 1/4 teaspoon) active dry yeast
  • 1 tsp white sugar
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 3 1/2 cups all purpose flour and extra to work the dough
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp pumpkin spice
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ginger powder
  • 1 1/2 cup grated carrots
  • 1/2 cup grated coconut (optional)

For the filling

  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 1/2 tbsp cinnamon
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts

Instructions
 

Making the dough

  • Warm the milk slightly. Sprinkle the yeast over the warm milk and add a pinch of sugar. Stir to combine. Let it rest and activate for 8 minutes.
  • After the mixture foams, whisk in the melted butter (make sure the butter is not hot), beaten egg and vanilla extract.
  • Using a regular bowl if you plan to knead the dough by hand OR using a stand mixer fitted with a dough hook, stir together the flour, brown sugar, salt, and spices. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough by hand or with the mixer hook for 4-6 minutes. Add more flour as necessary to create a smooth dough. The dough still will be sticky. Add shredded carrots near the end of the kneading and knead for 2 more minutes.
  • Leave the bowl in the same bowl, cover with plastic wrap, and allow to rest for 1 1/2 to 2 hours, until doubled in size.
  • While the dough rests, assemble the filling.

Mixing the filling

  • In a small bowl toss together sugar, spices, and salt until thoroughly combined.

Making the rolls

  • To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. Spread it about 10-inches long and 8-inches tall. Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased round deep cake pan and cover with plastic wrap, allowing the rolls to rise for 30-45 minutes.
  • Preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 30 minutes, until baked though, golden and bubbling.
  • Remove from the oven and allow to cool for at least 15 minutes before frosting.
  • Frost generously with dulce de leche or cream cheese frosting and serve warm.