Preheat the oven to 350° F. Lightly spread coconut oil into a 9" cast iron skillet or 9" glass pie plate.
In a small saucepan, melt the butter or coocnut oil over low heat. While the oil is melting, whisk the cassava flour, baking powder, and salt together in a large mixing bowl.
Add the melted oil, coconut sugar, eggs, shredded carrots, and dairy-free milk. Stir until the dough forms a smooth ball. Set aside for a minute. If needed, knead the dough with your hands until it is smooth.
Cut a piece of unbleached parchment paper and sprinkle a teaspoon of tapioca flour on it. Place the sweet roll dough onto the parchment paper. Pat into a 14x12" rectangle.
Spoon the melted/softened butter for the filling onto the rectangle. In a small mug, combine the coconut sugar, cinnamon, clove, and ginger. Evenly sprinkle the mixture onto the rectangle.
Beginning at one of the 14" edges, start rolling the dough towards you into a tight roll. Cut the roll into 8 even pieces. Place the sweet rolls in the 9" cast iron skillet or pie plate.
Cover the rolls with aluminum foil poking holes in the foil for steam ventialtion. Bake for 20 minutes. Uncover the rolls and bake for 10-20 more minutes until they are at your desired doneness.
Let the rolls cool before applying the glaze
In a small mixing bowl, whisk together the glaze ingredients with a fork until smooth. Apply the glaze to the rolls and enjoy!