Vegan carrot swirls

Vegan Baking sweet
Total: 2 hr 20 min. | Active: 30 min.
vegan, lactose-free

Alongside the traditional carrot cake, these vegan carrot swirls have become my absolute favourite dessert. The finely grated carrots give the nutty filling an exciting texture and the sweet flavour of the carrots is beautifully complemented by the cinnamon and nutmeg.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Yeast dough
380 g white flour
10 g coconut flakes
1 tsp salt
1 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
60 g vegan butter substitute, soft
2 dl vanilla soya drink
Filling
120 g vegan butter substitute, soft
120 g sugar
100 g carrots, finely grated
20 g ground hazelnuts
1 tbsp cinnamon
¼ tsp nutmeg
a little  white flour
Bake
1 tbsp maple syrup

How it's done

Yeast dough

Mix the flour, coconut flakes, salt, sugar and yeast in a bowl. Add the butter and soya drink, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Mix together the butter, sugar, carrots, hazelnuts, cinnamon and nutmeg. On a lightly floured surface, roll the dough into a rectangle (approx. 20 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into 12 slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.

Bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, brush the hot swirls with maple syrup, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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