Preheat your oven to 350°F (175°C) and grease an 8-inch round pan. In a mixing bowl, combine milk, oil, sugar, and vanilla, stirring until smooth. In another bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Gradually combine the wet and dry mixtures, then fold in grated carrots and walnuts if using. Bake for 20–25 minutes until a toothpick comes out clean. Let the cake cool and crumble it into pieces.

In a small bowl, mix together soft butter, light brown sugar, and cinnamon to create a thick paste. Ensure the butter is spreadable but not melted, giving it a nice consistency to spread smoothly.

Activate your yeast by combining warm milk, sugar, and yeast in a bowl; let it foam for about 10 minutes until bubbly. In a separate mixing bowl, combine flour, remaining sugar, and salt. Slowly incorporate the yeast mixture to the flour, kneading until a soft dough forms. Gradually add in the soft butter, mixing until the dough is smooth. Allow this dough to rise in a warm spot for about 1 hour, or until it doubles in size.

Once the dough has risen, roll it out on a floured surface into a rectangle. Spread the prepared cinnamon filling evenly across the dough, then sprinkle the carrot cake crumbles over the top. Gently cut the dough into strips and roll each strip tightly into a log. Place the rolls in a greased baking pan and cover them loosely. Let them proof for 45-60 minutes until puffy and nearly doubled.

Preheat your oven to 375°F (190°C). Once the rolls have risen, carefully pour whipping cream over them, enhancing their moisture and richness. Bake for 20-25 minutes until the tops are golden and the rolls are cooked through.

While the rolls are baking, prepare the frosting by mixing cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.

Once the rolls are baked, let them cool slightly before drizzling or spreading the cream cheese frosting generously over the warm rolls.