welcome to a sweet twist on two classics—carrot cake and cinnamon rolls—without ever turning on your oven!!
these no bake rolls are a game changer, perfectly combining a tender, spice-infused oat dough with a luscious filling and a dreamy frosting.
the taste & texture:
each bite is incredible. the dough, made with gluten‑free oat flour and almond flour, is soft yet satisfyingly chewy, lightly spiced with cinnamon, ginger, and nutmeg.
the filling bursts with natural sweetness from medjool dates and freshly grated carrots, all blended with a generous swirl of edward & sons® let’s do organic heavy coconut cream.
this nourishing coconut cream gives the filling a rich, velvety smoothness that ties the flavors together beautifully.
topping it off is a silky frosting made with softened cream cheese, maple syrup, and a boost of more edward & sons® let’s do organic heavy coconut cream!
a no bake twist on your favorites:
if you love the comforting flavors of carrot cake and the indulgence of cinnamon rolls, this recipe is for you.
there’s no baking involved—just simple mixing, rolling, and chilling.
it’s an ideal treat for warm days or those moments when you crave something homemade yet effortless.
why edward & sons® let’s do organic heavy coconut cream is amazing:
this product is the secret to the recipe’s luxurious texture.
its creamy consistency makes it perfect for blending into the date filling and creating a frosting that’s both rich and light.
with its organic ingredients and superior quality, it elevates this no bake dessert to new heights.
whether you’re a long-time fan or trying it for the first time, this coconut cream delivers every time!
storage tips:
these rolls store well in an airtight container in the freezer.
however, remember to thaw them completely before serving—the dates can get rock hard when frozen, and you want every bite to be as soft and enjoyable as intended.
frosting alternatives:
if the cream cheese frosting isn’t your thing, try a drizzle of maple glaze, a nutty cashew frosting, or even a light dusting of powdered sugar paired with a splash of edward & sons® let’s do organic heavy coconut cream.
there’s no wrong way to top these no bake rolls—experiment until you find your perfect match.
No Bake Carrot Cake Rolls
Course: Snacks
Ingredients
-
for the dough:
1 and 2/3 cups gluten‑free oat flour (plus extra if needed)
1/3 cup almond flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg (optional)
pinch of sea salt
1/3 cup runny almond butter (or pecan butter)
5 tablespoons maple syrup
1/2 tablespoon vanilla extract
dairy‑free milk (add 1 tablespoon at a time until you reach a smooth, pliable dough)for the filling:
8 large medjool dates, pitted
1/2 cup finely grated fresh carrots
1/3 to 1/2 cup organic heavy coconut cream (adjust for desired consistency)
carrot cake spice blend: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg (add a pinch of allspice if you like)
2 tablespoons almond butter
1/3 cup chopped pecans (optional; reserve a few for garnish)for the frosting:
1/2 cup softened cream cheese
1 tablespoon maple syrup
2 tablespoons edward & sons® let’s do organic heavy coconut cream
Directions
- prepare the dough:
in a food processor, add all the dough ingredients: gluten‑free oat flour, almond flour, ground cinnamon, ginger, nutmeg, and a pinch of sea salt along with the runny almond (or pecan) butter, maple syrup, and vanilla extract. - pulse and gradually add dairy‑free milk, one tablespoon at a time if needed, until a smooth, pliable dough forms. if the dough feels too sticky, sprinkle in a little extra oat flour.
- make the filling:
in a food processor, combine the pitted dates, grated carrots, organic heavy coconut cream, carrot cake spice blend, and almond butter. process until the mixture is nearly smooth with a bit of texture remaining.
if desired, stir in the chopped pecans by hand for added crunch. - rolling out the dough:
lay the dough on a sheet of parchment paper. place another sheet of parchment paper on top of the dough. roll out the dough into a large rectangle to prevent sticking to the counter or rolling pin. evenly spread the filling over the dough and carefully roll up the dough into a log. place the roll in the freezer for 45 minutes until firm. once firm, remove the roll from the freezer and slice into individual rolls. - prepare the frosting:
in a small bowl, mix together the softened cream cheese, maple syrup, and edward & sons® let’s do organic heavy coconut cream until smooth and well combined. drizzle or spread the frosting on each roll and enjoy!!
