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Carrot Cake Cruffins

These Carrot Cake Cruffins combine the flaky goodness of pastries with the cozy flavors of carrot cake. Filled with a sweet, spiced carrot filling and topped with creamy frosting, they’re a treat everyone will love!
Print Recipe
Prep Time:35 minutes
Cook Time:30 minutes
Rise Time:1 hour 40 minutes
Total Time:2 hours 45 minutes

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.

Notes

To save time, you can use store-bought crescent dough.
If you don't have cardamom, you can omit completely or use nutmeg or all spice in it's place.
Servings: 12