Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Cruffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 27 reviews

  • Author: Amina
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Description

Indulge in these delightful Carrot Cake Cruffins, a perfect fusion of flaky croissant texture and the warm, spiced flavors of carrot cake. These homemade treats combine a soft yeast dough filled with a sweet carrot, nut, and spice mixture, baked to golden perfection and topped with a creamy lemon-flavored cream cheese frosting. Ideal for breakfast, brunch, or a cozy dessert.

Ingredients

Dough

  • 3 cups all-purpose flour
  • 3 eggs
  • ½ cup unsalted butter, melted
  • ½ cup milk
  • 4 tbsp granulated sugar
  • 1 package instant yeast
  • Pinch of salt

Filling

  • 2 cups carrots, grated
  • 2 tbsp unsalted butter
  • ½ cup brown sugar
  • 2 tbsp raisins
  • 2 tbsp walnuts, chopped
  • 1 tbsp lemon zest
  • 1 tsp cinnamon
  • 2 cardamom pods, crushed

Cream Cheese Topping

  • 1 cup cream cheese
  • 1 cup powdered sugar
  • 1 ½ tbsp lemon juice

Instructions

  1. Prepare Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast evenly.
  2. Add Wet Ingredients: Mix in the eggs, melted butter, and milk until the dough comes together.
  3. Knead Dough: Knead the mixture into a soft, smooth dough. Cover with a cloth and let it rise in a warm place for 1 hour, or until it doubles in size.
  4. Cook Filling: Heat a skillet over medium heat and melt the butter. Add grated carrots and sauté briefly.
  5. Season Filling: Stir in brown sugar, raisins, walnuts, cinnamon, cardamom, and lemon zest. Cook until carrots are tender, adding 1 tablespoon water or milk if needed. Set filling aside to cool.
  6. Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, powdered sugar, and lemon juice. Mix until smooth and creamy, then set aside.
  7. Shape Dough: Once risen, roll the dough into a 15 x 8 inch rectangle, trimming edges if necessary.
  8. Fill and Roll: Spread the cooled carrot filling evenly over the dough. Roll dough tightly into a log and cut into 12 pieces, each 2–3 inches thick.
  9. Prepare Cruffins Pan: Grease a cruffins pan and place each dough piece into individual slots.
  10. Second Rise: Let the cruffins rise in a warm place for 30–40 minutes, until doubled in size.
  11. Preheat Oven: Preheat your oven to 375°F (190°C).
  12. Bake Cruffins: Bake the cruffins for 25–30 minutes or until they turn golden brown.
  13. Cool: Allow the cruffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  14. Frost: Drizzle or spread the cream cheese topping over the cooled cruffins and serve.

Notes

  • You can substitute walnuts with pecans or almonds if preferred.
  • Make sure the carrot filling is cooled before spreading it onto the dough to avoid sogginess.
  • If you don’t have a cruffins pan, use a muffin tin greased well and shaped similarly.
  • Store leftover cruffins in an airtight container in the refrigerator for up to 3 days.
  • For a spicier kick, add a pinch of nutmeg or ginger to the filling mixture.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/carrot-cake-cruffins-recipe/