Carrot cake cinnamon buns from Flavour Kitchen: Vibrant Recipes with Creative Twists (page 124) by Crystelle Pereira

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 05, 2023

    The carrots hardly exuded any liquid in the colander, but some came out in the towel. However, once the carrots were mixed with the butter and sugar, a whole lot more liquid came out, making spreading the filling and rolling the buns rather challenging. As the buns proofed, more liquid pooled onto the bottom of the pan. Nevertheless, they baked up fine and the carrot liquid formed a yummy caramel layer on the bottom. The buns were delicious! There was more cream cheese frosting than we needed. Note: the U.S. edition of this book hasn't been converted completely successfully IMHO. It's unclear whether ounces are meant to be weight or volume - in some cases, those are the same, but not in all cases. The pan size specified here is 16in square - is that supposed to be 8"x8"? I used a 10"x10" pan, which worked well; 9"x9" would be fine, but 8"x8" might be tight.

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