Carrot Bead Rolls are a perfect combination of sweetness and softness. The crumb is soft and sweet. The flavor of honey is apparent in every bite. Carrots add a lovely colour and texture The are rolls are addictive and best enjoyed warm with a generous lashing of butter.

Every morning, habitually the eyes drift towards the East. The horizon looked chaotic and a jigsaw of grey clouds and pink sky. The grey clouds and the Sun seemed to be locked in a battle. Some black bulbuls screamed and the Barbets flew heavily from one tree to another foraging and preening. The horizon kept changing colours and patterns and soon the pink began to turn golden. The clouds began to dissipate and soon disappeared. The Sun appeared bathing the forest in gold. There is something very healing about the sunrise. It seems to cure and eliminate the darkness within and outside.

Far in the forest, a baby langur and  mother langur sat huddled together waiting for the Sun.

A pair of Red-whiskered Bulbuls let out sonorous notes enjoying the warmth of the morning Sun.

Post lunch, we started prepping to make Carrot Bread Rolls.

The dough has carrots that add wetness to the dough. Add the warm milk slowly while kneading. If the final dough turns out sticky, add more flour to get a smooth and soft dough.

The dough will take a little longer to rise. Keep the dough and later the prepared rolls in a warm place.

Baking makes a home feel like home.  A sweet aroma wafted through as the rolls baked. The rolls are a perfect combination of sweetness and softness. The crumb is soft and sweet. The flavor of honey is apparent in every bite. Carrots add a lovely colour and texture The are rolls are addictive and best enjoyed warm with a generous lashing of butter.

Scandinavian Carrot Bread Rolls / Carrot Bread Rolls


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ cups finely grated carrots
  • ½ cup warm milk (plus a little extra if needed)
  • 1 tablespoon honey
  • 2 teaspoons instant dry yeast
  • 25 grams butter ( ¼ stick butter)


  1. Add honey to warm milk and stir to mix. Add yeast, stir and cover. Let sit for 10 minutes.
  2. In another large bowl, take all-purpose flour and salt, whisk.
  3. Add grated carrots. Mix well. The juice from the carrots will make the mixture look crumbly.
  4. Add the milk mixture gradually while kneading. The dough should be soft and a little sticky.
  5. When the dough almost comes together, add softened butter. Keep kneading till the butter is well incorporated into the dough and dough becomes smooth. If the dough is too wet and sticky, add a tablespoon of flour or more depending on the wetness. The dough should be firm enough to form rolls.
  6. Form a ball of the dough and transfer it to an oiled bowl. Tune around the dough so that it is coated with oil. Cover and keep it to rise in a warm place until double in size. It may take 1 – 1 ½ hour.
  7. Grease one 7x7 inch square pan.
  8. Punch the risen dough and divide it into two parts. From each half, pinch out 8 equal size balls of dough. Roll the balls and place them in the pan. Cover and keep in a warm place to rise until double in size.
  9. Bake in a preheated oven at 180 degrees C for 30-35 minutes or until the top begins to turn golden.
  10. Remove the pan from the oven and let cool for 10 minutes.  Brush the top with butter. Remove from the pan and cool in the rack.
  11. Serve.
Linking to #BreadBakers.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a
common ingredient or theme. 
You can see all our lovely bread by following our Pinterest board right here.
Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
This month the Bread Bakers are making Scandinavian Breads, a theme chosen by
Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing bread baked by our talented bakers-

  • Danish Rye Bread (Rugbrød) from A Messy Kitchen

  • Epcot School Bread from Simply Inspired Meals

  • Kanellangd from Amandie Bakes

  • Pönnukökur aka Swedish Pancakes from Food Lust People Love

  • Scandinavian Cardamon Cinnamon Rolls from All That's Left Are The Crumbs
  • Scandinavian Carrot Bread Rolls from Ambrosia

  • Swedish St. Lucia Saffron Buns from Sneha's Recipe

  • Vörtbröd (Swedish Wort Bread) from Karen's Kitchen Stories

  • Runeberg cakes are dense, super moist, bursting with great flavours of cardamom, almonds, ginger, and zest. Almond meal and biscuit crumbs lend a great texture. Laced with rum syrup and jam topping with icing ring makes it a great dessert

    Threads of smoke emerge on the horizon from the distant hamlets. The air is cold and vaporous. A million pearls of dew hanging on the blades of the grass make the lawn look like a carpet of diamonds. The morning is misty and serene.  

    The branches in the distance shake and the raucous calls of the White Crested Laughing Thrush tear the silence. They jump on the branches and continue calling in shrill notes.  Soon, one after the other, the group disappears in the orchard while their calls still audible in the air.

    We are expecting some guests for tea. Our baking studio gets active as the Sun emerges and it gets warmer. We are baking Runeberg’s Torte.

    Runeberg torte is a Finnishpastry named after the Finnish national poet Johan Ludvig Runeberg and is traditionally made and eaten on February 5th, Runeberg’s birthday.
    Runeberg’s Torte is   traditionally a tall cylindrical pastry that is soaked in rum or cognac flavoured sugar syrup and topped with a dollop of jam, lastly garnished with a ring of white or pink sugar icing. In  home baking, they are often baked in muffin tins.

    Runeberg cakes are dense, super moist, bursting with great flavours of cardamom, almonds, ginger, and zest. Almond meal and biscuit crumbs lend a great texture. Laced with rum syrup and jam topping with icing ring makes it to-die for dessert.
    It takes a lot of time to make them but the effort is well rewarded!

    Runerbergintorttuja – Runeberg Torte



    •  2 cups all-purpose flour
    • 1 cup finely ground ginger snaps or digestive biscuits (add 1 teaspoon of ground ginger powder if using digestive biscuits)
    • ¾ cup almond meal
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 ½   teaspoon ground green cardamom seeds
    • 1 cup (2 sticks butter)
    • 1 ½ cups unrefined  sugar/castor sugar
    • 3 free-range eggs
    • 2 tablespoons honey
    • ½ cup whipping cream
    • ½ cup fresh orange juice (or store-bought)
    • 1 ½ teaspoon orange zest (or candied peels chopped finely)


    Rum Syrup

    • 1 cup sugar
    • ½ cup water
    • 2 tablespoon rum


     For topping  

    • Raspberry jam (or any other jam of choice)
    • ½ cup icing sugar
    • 1 tablespoon milk
    • ½ teaspoon almond extract or essence


    1. Preheat oven to 180 degrees C. Grease and flour one standard 12-cup muffin tray.
    2. Whisk together all-purpose flour, ginger snaps, almond meal, baking powder, baking soda, salt and cardamom powder in a large bowl. Keep aside.
    3. Cream butter and sugar till pale and light. Add honey and beat for another 2-3 minutes till fluffy.
    4. Add eggs, one at a time beating well after each addition.
    5. Now add cream and beat so that it is well incorporated and you get a uniform mixture.
    6. Add orange zest.
    7. Now add dry ingredients and orange juice in three shifts. Add dry ingredients and a little orange juice. Repeat. If at any step you feel that the batter is of right consistency, do not add more orange juice.
    8. Spoon the batter into the prepared tray, filling up the cups to ¾th level. Level the tops with a spatula.
    9. Bake for 20 minutes or till a toothpick inserted in the center comes out clean.
    10. Remove from the oven. Remove from the tray after 15 minutes.
    11. To prepare rum syrup, take sugar and water in a thick bottomed pan.
    12. Stir till sugar dissolves. Bring it to a boil. Turn off the heat
    13. Stir in rum. Let it cool.
    14. Unmould the cakes, while the cakes are still warm, poke the tops with a toothpick. With a pastry brush, brush the syrup on the top and sides of the cake. Let the cakes cool.
    15. To prepare the icing, take icing sugar, milk and almond extract in a cup. Whisk till thick paste forms.
    16. Pour in an icing bag.


    1. Arrange the cupcakes upside down in a tray. ( Cut out the bulging portion if the cakes are not standing)
    2. With a sharp knife, scoop out a shallow cone from the topside of each cake making a small depression.
    3. Brush more syrup into the depression.
    4. Fill up the depression with a 1- 1 ½ tablespoon of jam.
    5. Make a ring with the icing around the jam topping.
    6. Serve.

    Batter bread is an easy to bake bread. The beauty of batter bread is that it has a beautiful crumb and it’s a lot chewy and rustic than the regular sandwich bread.

    Bread baking is one of the most gratifying experiences. The pleasure of creating a loaf from scratch and enjoying the homemade goodness is an exhilarating experience. Baking bread is all about love. When you bake a loaf, you ensure the purity of ingredients, you ensure there are artificial colours, flavours, dough conditioners, and preservatives. And it is such a happy feeling to see your family loving and enjoying the bread made at home.

    Baking bread is easy. Starting with the most basic bread recipe is the key to gaining confidence. Practice is the key to learn the nuances.

    A Batter bread or a no-knead bread requires no special tactics and steps. No kneading, no punching, no shaping. All you need to do is throw everything together into a large bowl and let the yeast do the magic.

    Of late I have developed a liking for the no-knead bread. The beauty of a no-knead batter bread is that you get a beautiful crumb, and it’s a lot chewy and rustic than the regular sandwich bread.

    Beginner's Sandwich Bread / Beginner's Batter Bread (Vegan)


    • 3 ¼ cups all-purpose flour
    • 1 tablespoon vegetable oil
    • ½ tablespoons salt
    • 1 ½ tablespoon unrefined sugar
    • 1 teaspoon instant dry yeast
    • 1 ½ cup warm water


    1. Generously grease one 8 ½ inch x 4 ½ inch loaf pan. Dust with whole wheat flour.
    2. Take all the dry ingredients in a large deep bowl. Mix thoroughly. Add water and oil. Mix with a ladle until moistened and there are no dry ingredients in the bowl. The batter will be stiff. Cover and keep in a warm place until double (it may take between 1 hour to 2 hours depending on weather).
    3. Stir down batter with a spoon. Empty into the prepared pan. With oiled fingers, press the dough evenly in the pan and level the top (make it smooth). Cover and keep to rise until it crests up to the lip of the pan (almost double in volume).
    4. Bake in a preheated pan at 175 degrees C for 35-40 minutes or until the top turns golden brown and the pan sounds hollow when tapped at the bottom. Cover with a foil if the top is browning too fast.
    5. Remove the pan from the oven. Remove bread from pan after 6-7 minutes. Brush the top with butter.
    6. Slice when cold and enjoy the homemade goodness.

    Uniquely dense pudding like texture, dark colour, decadent, rich and robust taste, the Caribbean Cake is a moist boozy dessert, very festive, delicious, and addictive. Its citrusy notes and flavours are just out of the world. 

    We woke up to a frozen world last week. It snowed heavily for the second time in less than a month’s span. Everything around was a pristine white. The lawn, the fields, the plants all covered with delicate snow luscious and pure. Every season adds beauty to the landscape. While Spring and autumn do it with myriad hues and colours, snow does it with white and transforms everything magically. The orchard looked enchanting with the trees holding fluffy snow in their tender arms.

     There was snow on the roof, there was snow on the wall and the ground was a series of humps and mounds beneath which the wild bushes and jutting rocks lay hidden. A soothing silence very meditative and calming enveloped the world.

     When it is dangerously cold outside and  all you can do is watch the endless white vista from the chilled window, baking is one an option that is really healing and pleasurable. It is beautiful to sit around the warm oven watching your bake change shapes and size and giving out the lovely aroma.

    With a lot of dry fruits left after baking an Eggless Fruit Cake, we decided to bake Caribbean Christmas Cake. The dry fruits for the cake were soaked in rum a week ahead. We also used a lot of homemade candied orange peels. When baking, my home was fragranced  with cake's citrusy notes

    In Caribbean culture, Caribbean Christmas Cake is a must have at Christmas time. A cousin of the British Pudding, this decadent cake is made using rum-soaked fruits, eggs, butter, brown sugar, and other natural ingredients. As with all the recipes, there are slight variations across cultures, but the basic recipe and preparation are almost the same.

    After baking, the cake is ‘wined’. The cake is brushed with wine for 2-3 days.  I used our homemade beet wine. You may use rum also. It is best to eat cake a day after baking. The cake will be dense and less sweet.
    Recipe adapted from

    Caribbean Christmas Cake


    For rum-soaked fruit

    • 1 cup dark rum
    • ¾ cup golden raisins
    • ¾ cup chopped figs/prunes
    • ½ cup black currants/cranberries
    • ¼ cup candied citrus peels


    • 4 tablespoons jaggery or sugar
    • 3 tablespoons water

    For the Cake Batter

    • ½ cup butter
    • ½ cup + 2 tablespoons demerara sugar/ brown sugar/unrefined cane sugar
    • 2 free-range eggs
    • 2 teaspoons vanilla extract
    • Zest of an orange
    • 1 cup  whole wheat flour/ all-purpose flour (if you prefer a lighter texture)
    • 1 teaspoon baking powder
    • 1 teaspoon ground  mixed spices (cloves, ginger, nutmeg, cinnamon)


    1. Soak all the dry fruits in rum for at least three days (or up to a month).
    2. To make the caramel, take jaggery or sugar in a thick bottom steel pan or a non-stick pan. Cook over medium heat. The jaggery/sugar will melt and will caramelize. Keep stirring till you get a dark caramel. Turn off the heat and add water. Stir till the caramel dissolves. Keep aside to cool.
    3. Blend the soaked dry fruit along with the soaking liquid until a thick but smooth consistency with a little chunkiness. Set aside.
    4. Grease and line one 8 inch round cake pan. Preheat the oven to 150 degrees C
    5. In a large bowl, whisk together flour, baking powder and spice mix.
    6. Beat butter and sugar until light and fluffy. Add one egg at a time and mix well. Add zest and vanilla extract and mix well.
    7. Fold in the flour mix.  Stir in fruit puree and caramel. Mix well until all the ingredients are well incorporated into the batter. The batter will be thick.
    8. Spoon the batter into the prepared pan. Bake for 90 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean. Tent with a foil if the top is browning too fast.
    9. Remove from the oven and let the cake cool in the pan for 30 minutes.
    10. Remove from the pan and cool in the rack. Brush the top with two tablespoons rum.
    11. When the cake  cools completely, store in an airtight container for at least a day before eating.

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