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    Home » Recipes » Bread

    Carrot and Ginger Hot Cross Buns

    Published: Apr 5, 2017 · Modified: Mar 23, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Carrot and Ginger Hot Cross Buns | Veggie Desserts Blog

    Carrot and Ginger Hot Cross Buns are packed full of flavour - and veggies! They're light sweet buns that are soft, fluffy and taste of gingery carrot cake. Perfect for springtime and Easter.

    Wire rack of hot cross buns next to a bunch of carrots.

    Commissioned recipe.

    I love fragrant soft hot cross buns. Perfect for a decadent breakfast, a spiced snack, or a fruity dessert, they're an all-day treat.

    I've changed things up a bit with mine and added crystallised ginger and grated carrot to give them a wonderful rich flavour.

    It takes a little while to make hot cross buns, admittedly.

    But trust me, the kneading and rising are all worth it.

    I 'cheated' and did the kneading in my stand mixer, so really it was mostly just waiting for them to rise twice.

    But hey, there's always something else to be getting on with in that time.

    Jump to:
    • Easter Recipes
    • Thermapen
    • 📖 Recipe
    • 💬 Comments
    A tray of Carrot and Ginger Hot Cross Buns with one torn in half to reveal it's soft fluffy interior.

    Move over Creme Eggs, it's when Hot Cross Buns start to appear in the shops that it finally feels like spring is here.

    Granted, some shops start wheeling out the buns as soon as they pack away the mince pies and yule logs, but we ignore those shops, right?

    Now, the daffodils are waving from roadsides, their jolly heads beaming into the scattered sunshine.

    The grape hyacinths burst into life at once in glorious purple clusters.

    With their sunny hue, I can even forgive the dandelions that spring up in the lawn defiantly. I get my own back with those, I turn them into dandelion cookies.

    Spring is here and suddenly the world is awash with colour.

    It's time to make Carrot and Ginger Hot Cross Buns.

    Trust me, you won't regret it. Particularly when you take them out of the oven and the air fills with the most dreamy Easter scents.

    A cooling rack covered in Carrot and Ginger Hot Cross Buns.

    Easter Recipes

    I hope you love these homemade Hot Cross Buns. Be sure to check out these other tasty Easter recipes too!

    Rice Krispie Easter Nests
    Hot Cross Balls
    Mini Lemon Babkas
    Hot Cross Bun Ice Cream Sandwiches
    Pane di Pasqua (Italian Easter Bread)
    Vegan Carrot Cake
    Carrot Pizza

    Making Carrot and Ginger Hot Cross Buns - ingredients laid out and a cooking Thermometer testing the heat.

    Thermapen

    Most recipes for hot cross buns tell you to leave the milk to cool to 'blood temperature'.

    I don't know about you, but I would have no idea how long to leave it to cool. That's where my trusty Thermapen comes in handy.

    The new SuperFast Thermapen® 4 Cooks Thermometer is the UK's best-selling food thermometer.
    * Measures a temperature range of -49.9 to 299.9 °C.
    * Used worldwide by hundreds of thousands of cooks
    * Fast, accurate and convenient
    * Patented 360° self-rotating display that automatically turns to make it readable in any position.
    * Auto backlight.
    * One AAA battery gives 3000 hours of normal use.
    * Motion-sensing sleep mode automatically turns the Thermapen on or off, maximising battery life.
    * Waterproof
    * Reads the true temperature in only three seconds.
    * The stainless steel probe folds into the unit when not in use.

    Check out my  other recipes using the Thermapen, including Rose and Mint Lollipops and Ginger Pecan Brittle.

    Carrot and Ginger Hot Cross Buns on a tray with a bunch of carrots and a Thermapen thermometer.
    Collage of quick vegan dinner recipes.

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    Disclosure: This recipe for Carrot and Ginger Hot Cross Buns was commissioned by Thermapen. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts.

    Veggie Desserts Cookbook by Kate Hackworthy

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    📖 Recipe

    Wire rack of hot cross buns next to a bunch of carrots.

    Carrot and Ginger Hot Cross Buns

    Kate Hackworthy | Veggie Desserts
    These carrot and ginger hot cross buns are packed full of flavour – and veggies! They’re soft, fluffy and taste of gingery carrot cake.
    5 from 12 votes
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    Prep Time 2 hrs 30 mins
    Cook Time 20 mins
    Total Time 20 mins
    Course Dessert
    Cuisine British
    Servings 12
    Calories 306 kcal

    Ingredients
     

    • 1 ¼ cups (300ml) milk
    • ¼ cup (50g) butter
    • 3 cups (500g) strong bread flour
    • ⅓ cup (75g) caster sugar
    • 7 g sachet fast-action dried yeast
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 egg beaten
    • Sunflower oil for oiling the bowl
    • 2 carrots
    • ⅔ cup (100g) raisins
    • ¼ cup (50g) crystallised ginger chopped

    For the crosses

    • ¾ cup (100g) all purpose flour (plain flour)

    To glaze

    • 2 tablespoons apricot jam

    Instructions
     

    • In a small saucepan, scald the milk by heating it to boiling then remove from the heat, add the butter and leave it to cool slightly. Skim if necessary.
    • Add the flour, sugar, yeast, salt and spices to a large bowl.
    • When the milk has cooled to ‘blood temperature’ (37C/98.6 F), make a well in the centre of the flour mixture, then pour in the warm milk mixture and add the egg.
    • Mix well with a wooden spoon, then use your hands to bring everything together into a sticky dough.
    • On a lightly floured work surface (or in a stand mixer with a dough hook), knead the dough until it’s smooth, about 10 minutes by hand or 5-7 minutes by machine.
    • Lightly oil a bowl with the sunflower oil and add the dough, then turn it to coat with the oil. Cover the bowl with oiled clingfilm and leave to rise in a warm place until doubled in size (1-1 ½ hours).
    • Heat the oven to 200C/400F and line 2 baking trays with baking parchment.
    • Peel and grate the carrot, then wring it out in a clean tea towel to remove excess moisture. Add it to the bowl of dough along with the raisins and crystallised ginger. Knead the dough in the bowl to evenly distribute.
    • Divide the dough into 12 equal-sized pieces and shape into small round buns. Place them onto baking trays (leave space for them to expand) and cover with oiled clingfilm. Leave to rise again until doubled in size (approx 1 hour).
    • In a small bowl, mix the flour for the crosses with 4 tablespoon of water to make a thick paste (the consistency of toothpaste), adding further tablespoons of water sparingly if needed.
    • Spoon the flour paste into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses.
    • Bake for 20 mins or until golden brown then allow to cool on a wire rack.
    • Heat the apricot jam, then use a pastry brush to brush it onto the tops of the warm buns and allow to cool.

    Notes

    Recipe adapted from BBC Good Food

    Nutrition

    Calories: 306kcalCarbohydrates: 57gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 25mgSodium: 251mgPotassium: 189mgFiber: 2gSugar: 12gVitamin A: 1870IUVitamin C: 1.3mgCalcium: 47mgIron: 1.1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Jennifer Banz

      February 12, 2018 at 3:38 pm

      5 stars
      What a fab flavor combo and just in time for Easter!

      Reply
    2. Amanda Finks

      February 12, 2018 at 3:08 pm

      5 stars
      Love the carrot and ginger in these buns!

      Reply
    3. macy

      May 30, 2017 at 9:50 pm

      5 stars
      These were delicious! Carrot and ginger go together so well. I make bread often so i'm used to kneading and rising. Really good, though mine didn't look as good as yours. But maybe because my grandaughter was hleping!

      Reply
    4. Rachel

      May 01, 2017 at 11:09 am

      5 stars
      I just tried these because the carrot and ginger sounded so good. They took while, but were actually really easy! Everyone loves them.

      Reply
    5. Jacqueline Meldrum

      April 16, 2017 at 12:34 pm

      5 stars
      Very expertly done. They look heavenly and beautifully made. As ever I love the extra veggies added. I actually never used to like hot cross buns, but when I had a taster in M&S cold with butter last year I had a eureka moment. I only don't like them hot. Now I am a big fan.

      Reply
    6. Choclette

      April 13, 2017 at 9:04 pm

      I always thought I was pretty good at getting veg into things that weren't that obvious, but you are just brilliant at it. Love the idea of carrot hot cross buns. I bet they are delicious, especially with the ginger too.

      Reply
    7. Kate

      April 10, 2017 at 9:47 pm

      Looks delicious! Will give it a go on the bank holiday weekend

      Reply
    8. Helen @ family-friends-food.com

      April 06, 2017 at 9:25 pm

      You had me at ginger! These look gorgeous - so shiny on top and fluffy inside. Yum.

      Reply
    9. Bintu - Recipes From A Pantry

      April 06, 2017 at 11:30 am

      5 stars
      A great twist on hot cross buns. One to make and enjoy over Easter

      Reply
    10. Eileen

      April 06, 2017 at 9:59 am

      This look absolutely delicious! I'm not a fan of sultanas but I think I'd make an exception here!

      Reply
    11. Rachel

      April 06, 2017 at 9:31 am

      I am not a fan of the original Hot Cross Buns but you have pricked my interest with these especially with the use of carrot x

      Reply
    12. Jovita @ Yummy Addiction

      April 06, 2017 at 9:04 am

      5 stars
      I have never tried such a version of hot cross buns. Great idea! Thanks for the recipe!

      Reply
    13. Jemma @ Celery and Cupcakes

      April 06, 2017 at 8:37 am

      I love twists on a classic hot cross bun and these sound lovely. I adore the heat from ginger!

      Reply
    14. Prasanna Hede

      April 06, 2017 at 6:48 am

      5 stars
      These look gorgeous! ginger is a nice twist here!

      Reply
    15. peter @feed your soul too

      April 06, 2017 at 1:50 am

      5 stars
      I know carrot and ginger goes together so well. But in a hot cross bun? Genius!

      Reply
    16. Heather | Boston Girl Bakes

      April 06, 2017 at 12:44 am

      5 stars
      Ooh never made hot cross buns before! They looks so good! And love the twist you put on these...I love baking bread anything so will have to give these a try!

      Reply
    17. Heidi Roberts

      April 05, 2017 at 8:57 pm

      5 stars
      I made hot cross buns once - they were a faff and didn't look as nice as yours - nice flavour combo too.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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