Carrot Cake Cinnamon Rolls

So I jinx’d myself.

I have been all “oh pregnancy is no problem! I feel great. I’m a bit more tired, but it’s same old same old!” Because it really has been great. I’m one of those (annoying) people who just feels great when pregnant. I get tired but do not experience any significant pains (I don’t count my on again, off again hip pain since that is not related to being pregnant) or sickness or whatever.

But that all changed this weekend.

We were out for a walk and we ran into a neighbor and she asked how things were going. I gave my typical answer that I was feeling great and we continued on our merry way.

I swear, not an hour later I was on the floor like “ALL THE PAINS!!!!!!!!!!!!!!!!!!!!!!!!”. I think bent down to pick something up and my body was like ‘HAHA, nope” like everything from my lower back to my arms to my feet hurt. Not like a pulled muscle pain but an all over everything is gonna hurt like you just did the biggest work out of your life pain and lifting your arms over your head might be the death of you.

So I broke myself.

I took a bath and went to bed and started to feel better but it just goes to show you that I am the biggest jinx ever.

In other news, bring on the carrot cake!

My whole reason for ‘celebrating’ Easter is for the Cadbury Creme Eggs, carrot cake, and getting Autumn dressed up in as much bunny branded gear leading up to the hoppiest of days. Yes, I have that much stuff with rabbits on it for her. Judge away…

I couldn’t resist making Carrot Cake Cinnamon Rolls for this week’s edition of Monkey Bread Monday. (I will have a monkey bread recipe next week!) The carrot cake flavors in the fluffy cinnamon rolls and the cream cheese frosting, yes!

The hardest part of making these was deciding on if the raisins go in the dough or in the filling. I ultimately decided on adding the plump, juicy raisins to the filling to mix in with the crunch of the walnuts. I thought it would be a fun contrast. I know raisins can be a deal breaker for some people so do what ya gotta do and omit them if you must.

Enjoy these on Easter or any time you are craving some carrot cake for breakfast.

Carrot Cake Cinnamon Rolls

Makes 18 cinnamon rolls


For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 1 Cup finely shredded carrot
  • 4 1/2- 4 3/4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 1/2 Cup melted butter
  • 2 Tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 3/4 Cup golden raisins
  • 3/4 Cup finely chopped walnuts

For the Glaze

  • 6 Tablespoons cream cheese, softened to room temperature
  • 3 Cups powdered sugar, sifted
  • 2 Tablespoons melted unsalted butter
  • 1 teaspoons milk
  • 1 teaspoon vanilla extract


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, using the cook attachment, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and shredded carrot; just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 3 pie plates or 8×8 round cake pans
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough.
  7. Combine the cinnamon, nutmeg, and ginger. Sprinkle the dough with the cinnamon blend, sugar brown sugar, raisins and chopped nuts.
  8. Roll the long edge towards you and then cut into 18 evenly sized rolls. Arrange in the baking pans.
  9. Bake for 25-30 minutes or until golden brown.
  10. Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!

Carrot Cake Mug Cake

Carrot Cake Mug Cake

When in doubt, make mug cake.

My original plans to visit my mom and grandma on Saturday were thrown by the way side when I spent 1.30am-4am puking/trying not to puke/trying to puke on Friday. Good times, I tell ya. Good times. Maybe stomach bug, maybe food poisoning. Maybe I don’t care what was trying to kill me from the inside out, but I’d like to not experience that again for a long time.

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I didn’t mean to but I kept waking up Autumn in the process. (sorry mommy is too loud throwing up princess… eye roll) So thankfully, she slept in to a whopping 6.45 am. We trudged downstairs, I made her pancakes, and then positioned myself on the sofa for the next 2 1/2 hours dozing while she watched Mickey Mouse Clubhouse. It was perfect for both of us.

I rallied in the afternoon taking her to the dollar store to get cheap Easter decorations like eggs, baskets, and window clings. Window clings are so cheesy but are the best for toddlers. And somehow it wasn’t exactly a dollar store as I spent $4 on a big bouncy ball. Totally worth it, but if Dollar is in your name, everything should be a $1. Shoot, I’ll accept $2 even. But it should be a rule.

Anyway, I am happy Easter is around the corner is around the corner. It gives me a fantastic excuse to dress Autumn in things covered in rabbits. Oh man, I have so much rabbit stuff. I love it.

Plus, all the food for Easter is great too.

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While it’s not just for Easter, I find that carrot cake is such a fun Easter-y dessert. It’s the carrot > bunny connection. And since we have a rabbit I am all for carrot cake.

Which is exactly why I gravitated to Cathleen’s Carrot Cake Mug Cake from her blog A Taste of Madness for this special edition of Secret Recipe Club.

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Since there is an extra Monday in the month we celebrate the occasion with a special theme post. In this case, we had to search our fellow blogger’s blog for either Easter or St. Patrick’s Day posts.

When I spotted this cake I knew I’d have to give it a try as it’s just the kind of recipe I love, simple, sweet, and perfectly portioned. Love it!!

Remember, when your day or weekend plans go awry, make mug cake. It will solve all your problems.

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Carrot Cake Mug Cake

Makes 1 Serving


For the Mug cake

  • 1 egg
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/3 Cup grated carrot
  • 1/3 Cup flour
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • dash of salt

For the Cream Cheese Frosting

  • 1 Tablespoon cream cheese, softened
  • 1/4 Cup confectioners sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract


  1. In a microwave safe cup, vigorously mix together the egg, oil, milk, and vanilla extract.
  2. Mix in the grated carrot.
  3. Add the rest of the mug cake ingredients and mix to just incorporate.
  4. Microwave on high for around 90 seconds and see if it’s done. If it’s not, microwave in 10 second intervals.
  5. While the cake is (quickly!) cooking, stir together the cream cheese and sugar together until smooth. Add the milk and vanilla extract and mix again until smooth.
  6. Pour the frosting over the warm cake. Enjoy!

Insprired from A Taste of Madness



Check out all the other fun St Patrick’s Day and Easter themed posts!

Carrot Cake- Time to Celebrate August Birthdays

There are a lot of people who celebrate their birthday’s in August, including my family and the people I work with. I try to bring in a cake or cupcakes for the people I immediately work with to help celebrate their birthdays. But this time, 8 in one month was a lot to take on! So I figured that I could bring in 1 big one for the office to enjoy with the all the birthday people. I love to bake but I am not bakery! Especially with 4 birthdays in a row!

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I made a massive carrot cake for the 8 people who have August birthdays. Requested by Kellie (August 8th birthday)

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Carrot Cake with Cream Cheese Frosting

Serves 24 (but you can get 36 decent pieces out of it)

2 pound of carrots

3 cups of all purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

5 teaspoons ground cinnamon

8 eggs

4 teaspoons vanilla extract

2 cups dark brown sugar, firmly packed

2 cup granulated sugar

2 1/2 cups vegetable oil

1 cup raisins

2 cups walnuts, finely chopped (optional)

Preheat oven to 350. Line and grease 2 11”x8” baking pans.

Peel and grate carrots (fine shred with a food processor is okay but a grater has the best results)

Sift together the flour, baking powder, baking soda, salt, and cinnamon.

In a very large bowl, beat the eggs until blended. Add the vanilla, brown sugar, granulated sugar, and oil and beat until well incorporated.

In three batches, add the dry ingredients, mix well.

Fold in the carrots, raisins, and walnuts until they are mixed evenly throughout.

Divide the batter evenly between the two pans.

Bake for 40-45 minutes, test for doneness.

Let cool for 10 minutes before removing from pan. Let it cool completely on a rack prior to icing.

Cream Cheese Frosting

24 oz (3 8oz packages) cream cheese, softened to room temperature, cut into small pieces

¾ cup (1 1/2 sticks) unsalted butter, softened, cut into small pieces

2 1/2 teaspoons vanilla extract

8 cups of sifted confectioner’s sugar

Using an electric mixer, beat the cream cheese and butter until light and fluffy, about 4 minutes. Add the vanilla extract to the mixture. Slowly add in the confectioner’s sugar. Beat until fully incorporated and smooth.

This recipe can be reduced in half.

The last time I made this recipe I left out the raisins and walnuts (afraidof nut allergies in the office) and it was a lot drier. This cake was very moist but not as easy to work with, especially when icing it!

It was nice that we were able to gather the majority of the office to get together for some cake and signing instead of our teams. We figure that we will now have a birthday cake for the month and it will be done during the staff meetings. hmmm what will I make for September?