Make the dough

1. Grate the carrot over a piece of cheesecloth or some paper towels.  Press out as much of the carrot juice as you can. 
2. Sprinkle the yeast on the warm water in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.  Add half the carrots to this mixture.
3. Warm the milk in a small pan on the stove until you see bubbles around the edges. Cut up the butter and add it to the pan to melt.
4. Crack your eggs and use a fork to whip them into the butter and milk mixture, then add in the sugar, cinnamon, nutmeg, salt, lemon zest, and vanilla and then stir to combine. Check the temperature with your finger (the milk/egg mixture should be just warm to the touch.).
5. Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, and then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon to make a rough dough.
6. After that, with a dough hook on your stand mixer, beat the dough for about 5 minutes on low speed (2 on a Kitchen Aid

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   ) until you get an elastic sticky dough that pulls away in strands from the sides of the bowl.
7. Cover the dough with plastic wrap and set in the fridge to rise overnight or 4 hours minimum.

Make the rolls

1. Make the cinnamon, sugar, and cinnamon into a paste.
2. Sprinkle some flour on a clean kitchen towel or pastry cloth

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   , then scrape out the cold dough on top of the flour. Sprinkle flour over the top of the dough.
3. Quickly roll the dough into a rectangle about 12″X16″.
4. Brush a 9″x13″ pan with a little butter.
5. Spread the cinnamon sugar paste over the surface of the dough.  Scatter over the rest of the carrot shreds, the raisins, and 1/3 cup of the pecans.
6. Roll up the dough over itself along the long edge into a tight log.
7. Eyeball or use a measuring tape to mark the dough for cutting the rolls into 12 pieces.
8. Cut the rolls into 12 pieces.
9. Set the cut roll in the prepared pan.
10. Continue cutting the rest of the rolls.
11. Cover the rolls with a clean tea towel and let them rise at room temperature for 1 hour.
12. Towards the end of the rising time, preheat the oven to 350F (180 C).
13. Bake the rolls for 20-25 minutes until golden brown and set.
14. Set the pan on a wire rack to cool while you make the icing.

Make the icing

1. Beat all the ingredients together into a smooth thick icing.
2. Spoon the icing over the tops of the rolls, and top each roll with the rest of the chopped pecans.
3. Rolls are best eaten the same day that they’re made, but you can freeze them without the icing in an airtight bag for up to 1 month. To reheat, warm them in a pan in a 300F degree oven for 15 minutes. From there you can ice them.