When the team was coming up with new Easter recipes this year, my ears perked up at carrot cake cinnamon rolls. Yes, please. I look forward to carrot cake (sans raisins, of course) every spring. I started with a traditional layer cake, then moved to a carrot cake cheesecake. Now it's time for carrot cake to enter breakfast territory. These soft and fluffy rolls are made with shredded carrots, filled with warm spices and pecans, and topped with a classic cream cheese frosting. What a dream!—Emily, Bakeable editor
P.S. Got a baking question on your mind? Email me at bakeable@tasteofhome.com.
Give a Gift
No comments:
Post a Comment