Pastry by Saloni

How to Make The Single Layer Carrot Cake
1 Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan or springform pan with oil and line it with baking paper.
2 In a mixing bowl, whisk together the room-temperature milk, oil, vanilla extract, and both sugars until the sugar is fully dissolved.
3 In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients using either a hand whisk or an electric mixer.
4 Gently fold in the grated carrots and chopped walnuts, if using.
5 Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until the cake feels firm to the touch. Check doneness by inserting a toothpick into the center—it should come out clean.
6 Let the cake cool completely or overnight. Then, crumble it using a food processor. You can store the crumbles in the refrigerator or freezer if you’re not using them right away.
How to Make The Cinnamon Sugar Filling
8 In a small bowl, combine the soft butter, brown sugar, and cinnamon powder. Mix well until the mixture forms a thick, spreadable paste. Set aside until ready to use.
How to Make The Dough for Carrot Cake Cinnamon Rolls
10 In the bowl of a stand mixer, combine the warm milk (110°F or 43°C), 15 grams of sugar, and the yeast. Let the mixture sit for about 10 minutes until it becomes foamy. This step activates the yeast and ensures a fluffy dough.
11 Once the yeast is foamy, add the flour, the remaining 45 grams of sugar, and salt to the bowl. Mix everything using the dough hook attachment on medium speed for 10 to 15 minutes until a soft dough forms. It may feel slightly sticky, which is totally normal.
12 Add the softened butter and continue mixing for another 5 to 7 minutes until the dough is smooth and comes together into a ball. The dough might still be a bit tacky but should hold its shape. Transfer it to a lightly greased bowl using a dough scraper, then cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm area for about 1 hour, or until it has doubled in size.
13 Lightly flour your work surface and the risen dough, then roll it out into a rectangle roughly 11 x 14-inches. Spread the cinnamon sugar butter evenly over the entire surface. Sprinkle a thick layer of carrot cake crumbles over the top, making sure to save a little bit for garnishing later.
14 Using a sharp knife or pizza cutter, slice the dough into 6 equal strips along the width. Carefully roll each strip into a tight cinnamon roll. Place the rolls into a lightly greased 13x9-inch baking pan, spacing them out evenly. Cover the pan with a towel and let the rolls proof for 45 minutes to 1 hour, until they have puffed up and feel soft to the touch.
15 Preheat your oven to 375°F (190°C). Just before baking, pour the whipping cream evenly over the tops of the rolls. Bake for 20 to 25 minutes or until golden brown and fully baked through.
16 While the rolls bake, mix the cream cheese, powdered sugar, milk, and vanilla in a bowl and whisk until the icing is silky smooth and creamy.
17 Once the rolls are out of the oven, let them cool for a few minutes until just warm. Then slather on the cream cheese icing while they’re still soft and gooey—perfect for enjoying fresh and melty.
18 Store any leftover rolls—frosted or unfrosted—tightly covered to keep them fresh. They’ll stay good at room temperature for up to 2 days, or in the fridge for up to 5 days. When you're ready to enjoy, just pop them in a low oven and warm until soft and cozy again.