Cake Carrot Cruffins
Carrot Cake Cruffins are where flaky pastries meet the cozy flavors of carrot cake! Packed with a sweet, spiced carrot filling and topped with creamy frosting, these cruffins are a show-stopping treat perfect for any occasion.
If you love carrot cake and flaky pastries, this recipe is about to become your new favorite! Carrot Cake Cruffins combine the best of both worlds with soft, buttery layers wrapped around a sweet and spiced carrot filling. Topped with a tangy cream cheese frosting, they’re perfect for brunch, dessert, or when you simply want to treat yourself.
Although they take a little time to make, the results are so worth it—you’ll be savoring every bite!
BUT if you really want to save on time, use store bought dough instead!
Ingredients Needed
For the Dough:
- All-Purpose Flour: The base for soft, pillowy dough.
- Eggs: Adds richness and helps bind the dough.
- Unsalted Butter: Provides flavor and keeps the dough tender.
- Milk: Adds moisture and helps activate the yeast.
- Granulated Sugar: Sweetens the dough lightly.
- Instant Yeast: Speeds up the rise time and makes this recipe more manageable.
- Salt: Balances out the flavors of the dough.
For the Filling:
- Carrots: Adds natural sweetness and moisture to the filling.
- Unsalted Butter: Enhances the richness of the filling.
- Brown Sugar: Sweetens and deepens the flavor of the carrots.
- Raisins: Brings a chewy sweetness to the filling.
- Walnuts: Adds a nutty crunch that complements the spiced flavors.
- Lemon Zest: Brightens the filling with a hint of citrus.
- Cinnamon & Cardamom: Classic spices that give the filling warmth and depth.
For the Topping:
- Lemon Juice: Balances the sweetness with a refreshing tang.
- Cream Cheese: The base of the tangy, rich frosting.
- Powdered Sugar: Sweetens the frosting to perfection.
How to Make Carrot Cake Cruffins
Combine the flour, sugar, salt, and instant yeast in a large bowl.
Add the eggs, melted butter, and milk, mixing until a soft dough forms.
Knead the dough until smooth and elastic, then cover and let it rise in a warm place for 1 hour, or until doubled in size.
Melt the butter in a skillet over medium heat. Add the grated carrots and sauté briefly.
Stir in the brown sugar, raisins, walnuts, cinnamon, cardamom, and lemon zest. Cook until the carrots are tender, adding a tablespoon of water or milk if needed. Set aside to cool.
In a medium bowl, whisk together the cream cheese, powdered sugar, and lemon juice until smooth and creamy. Set aside.
Roll the risen dough into a rectangle about 15 x 8 inches. Trim the edges if necessary.
Spread the carrot filling evenly over the dough.
Roll the dough tightly into a log and cut it into 12 equal pieces, about 2–3 inches thick.
Grease a cruffins pan and place each piece into a slot. Let them rise in a warm place for 30–40 minutes, or until doubled in size.
Bake the cruffins for 25–30 minutes, or until golden brown. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle or spread the cream cheese frosting over the cooled cruffins.
How to Store
Store cruffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving for that fresh-baked texture.
Substitutions and Variations
- No raisins? Substitute dried cranberries or leave them out entirely.
- Make it nut-free: Skip the walnuts if you need a nut-free option.
- Add more spices: Try a pinch of nutmeg or ginger for extra warmth.
- Glaze alternative: Use a simple powdered sugar and milk glaze if cream cheese isn’t your thing.
Tips for Making
- Use freshly grated carrots for the filling—pre-shredded carrots can be too dry.
- Make sure the dough has risen properly for soft and fluffy cruffins.
Common FAQs
Yes! Prepare the dough the night before and let it rise in the refrigerator overnight.
No, but it adds a unique flavor. You can omit it or substitute with nutmeg or allspice.
Use a lightly floured surface and roll from the center outward, turning the dough as you go for an even thickness.
Using Store-Bought Crescent Dough to Save Time
Short on time? Swap homemade dough for store-bought crescent roll dough to make these Carrot Cake Cruffins quicker and easier! Simply unroll the crescent dough and pinch the seams together to create a solid rectangle. Spread the carrot filling evenly over the dough, roll it up, and slice into pieces as directed. You’ll still get those delicious layers with half the effort—perfect for when you need a shortcut without sacrificing flavor!
What to Serve with Carrot Cake Cruffins
Pair these cruffins with:
Whipped Cream: For an extra indulgent topping, serve with a dollop of whipped cream.
Coffee or Tea: A warm beverage balances the sweetness perfectly.
Fresh Fruit: Add some berries or orange slices for a refreshing contrast.
Carrot Cake Cruffins
Ingredients
For the 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
For the 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
For the topping:
- 1 cup cream cheese
- 1 cup powdered sugar
- 1 ½ tbsp. lemon juice
Instructions
Make the Dough:
- Combine the flour, sugar, salt, and instant yeast in a large bowl.
- Add the eggs, melted butter, and milk, mixing until a soft dough forms.
- Knead the dough until smooth and elastic, then cover and let it rise in a warm place for 1 hour, or until doubled in size.
Make the Filling:
- Melt the butter in a skillet over medium heat.
- Add the grated carrots and sauté briefly.
- Stir in the brown sugar, raisins, walnuts, cinnamon, cardamom, and lemon zest. Cook until the carrots are tender, adding a tablespoon of water or milk if needed. Set aside to cool.
Make the Topping:
- In a medium bowl, whisk together the cream cheese, powdered sugar, and lemon juice until smooth and creamy. Set aside.
Assemble the Cruffins:
- Roll the risen dough into a rectangle about 15 x 8 inches. Trim the edges if necessary.
- Spread the carrot filling evenly over the dough.
- Roll the dough tightly into a log and cut it into 12 equal pieces, about 2–3 inches thick.
- Grease a cruffins pan and place each piece into a slot. Let them rise in a warm place for 30–40 minutes, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Bake the cruffins for 25–30 minutes, or until golden brown. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle or spread the cream cheese frosting over the cooled cruffins.
