This recipe is for using a stand mixer with a dough hook, but for making by hand instructions see notes.
First, grate your carrots using the fine side of the grater. Then, cover the 1 cup of carrots and the other 1 cup separately with paper towels. Do this a few times to soak up the moisture.
1 cup Finely grated carrots, 1 cup Finely grated carrots
Heat the milk in the microwave for 1 minute. Heat until 110°F. Pour in the yeast and let it sit for 10 minutes for yeast to foam and activate.
1 cup Milk, 2 ¼ teaspoon Active dry yeast
In a mixing bowl, add the flour, sugar, salt, cinnamon, and ginger. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.
5 cups All-purpose flour, ¼ cup White granulated sugar, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ½ teaspoon Ground ginger, 10 tablespoon Unsalted butter
Add in the milk/yeast mixture, lightly beaten eggs, honey, and the blotted carrots to the bowl. Mix on low speed until a dough starts to form. Then, turn to a medium speed and knead for 5 minutes. The dough will soft and just a little bit tacky.
2 Large eggs, 2 tablespoon Wholesome organic fair trade raw honey
Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven. Crack the door and turn off the oven. Let it rise for 1 hour until doubled in size.