Carrot Cake Cinnamon Rolls


Enjoy this Carrot Cake Cinnamon Rolls Recipe by @jennymackenzie. We used Ancient Harvest Quinoa Flakes to make this dish.


2 cups quinoa flour*
1 tsp baking soda
1 tsp baking powder
2 cups full-fat Greek yogurt or vanilla-flavored yogurt if needed for added sweetness
1 to 3 tbsp maple syrup (optional for added sweetness)
1 ½ cups finely shredded carrots
3 tbsp Cinnamon
Walnuts (optional and to taste)
Raisins (optional and to taste)
3 tbsp Coconut butter, melted
*to make quinoa flour pulse a few times in a food processor 2 cups Ancient Harvest Quinoa Flakes


Mix the quinoa flour baking soda, and baking powder set aside.

In a bowl, mix flour and Greek yogurt to create a dough.  It’s easier if your hands are coated with coconut oil.

Roll into small balls, coat in shredded carrots, then shape into long rods.

Sprinkle each rod with cinnamon, walnuts, and raisins.

Roll into pinwheels and assemble in baking dish. Once all are assembled, bake at 350 F for about 45 minutes.

Remove from oven and add extra nuts or raisins if desired and pour the desired amount of melted coconut oil over all cinnamon rolls.