Soft and fluffy cinnamon rolls with a carrot cake twist, filled with warm spices, shredded carrots, and a sweet cream cheese glaze.

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In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine sugar, melted butter, salt, cinnamon, nutmeg, ginger, and egg. Mix well.
Add in the yeast mixture and gradually stir in the flour until a dough forms.
Knead the dough for 6–8 minutes until smooth and elastic. Mix in shredded carrots until evenly distributed.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Roll the dough out on a floured surface into a rectangle (about 12×16 inches).
Spread softened butter over the dough, then sprinkle with a mixture of brown sugar and cinnamon.
Roll the dough tightly from the long side and cut into 12 even rolls.
Place rolls in a greased baking dish, cover, and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until golden brown.
Meanwhile, prepare the frosting by beating together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
Spread cream cheese glaze over warm rolls and serve.