Carrot Cake Cruffins

Name: Carrot Cake Cruffins
Prep time: 35 min
Cook time: 30 min
Total time: 165 min
Ingredients: 360 grams all- purpose flour (3 cups); 3 eggs; 113 grams unsalted butter melted (½ cup); 120 mL milk (½ cup); 50 grams granulated sugar (¼ cup); 1 package instant yeast; 1 pinch salt; 200 grams carrots (grated, 2 cups); 28 grams unsalted butter (2 tablespoons); 100 grams brown sugar (½ cup); 20 grams raisins (2 tablespoons); 15 grams walnuts chopped (2 tablespoons); 1 tablespoon lemon zest; 1 teaspoon cinnamon; 2 cardamom pods, crushed; 225 grams cream cheese (1 cup); 120 grams powdered sugar (1 cup); 22 grams lemon juice (1½ tablespoons)

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Author:

Tina Bevk

These Carrot Cake Cruffins are soft, fluffy, and swirled with a spiced carrot filling, then topped with cream cheese for the perfect breakfast, brunch, or sweet treat. They’re best paired with a hot coffee or tea.

Plates of golden-brown cruffins with white glaze drizzled on top.

If you’re wondering what cruffins are, they’re a delicious combination of a croissant and a muffin. They’re made by rolling up layers of laminated or enriched dough (like croissant dough or brioche-style dough) and baking them in a muffin tin. These Carrot Cake Cruffins are flaky and buttery on the outside like a croissant, but soft and tender on the inside—shaped like a muffin.

I also have other muffin recipes— not cruffins, but muffins — that you’ll surely love to make. If you’re a sourdough lover and have some discard on hand, my Sourdough Discard Poppy Seed Muffins and Sourdough Discard Blueberry Muffins (made without milk!) are two of my favorites!

Freshly baked cruffins in a baking pan being drizzled with white glaze.

You can also make these Carrot Cake Cruffins ahead of time! Prepare the dough or even assemble the cruffins the night before, then bake them fresh in the morning. They’re perfect for making your brunch feel special without the last-minute rush.

Ingredients

All Purpose Flour: The base of the dough, giving the cruffins structure and softness
Eggs: Help bind the dough and add richness, making it soft and tender.
Unsalted Butter: Add moisture and flavor in the dough.
Milk: Adds moisture and helps create a soft, enriched dough.
Granulated Sugar: Adds sweetness to the dough and feeds the yeast for a light, fluffy texture.
Brown Sugar: Used in the filling for a deeper, caramel-like sweetness that pairs perfectly with the spices.
Powdered Sugar: Blended into the cream cheese topping for sweetness and a smooth, creamy finish.
Yeast: Helps the dough rise beautifully, making the cruffins light and airy.
Carrots: Add natural sweetness, moisture, and that classic carrot cake flavor.
Raisins: Bring a little chewiness and extra sweetness to the spiced filling.
Walnuts: Add a nice crunch and nutty flavor that complements the sweet carrot filling.
Lemon Zest: Brightens up the filling with a fresh, zesty flavor that balances the sweetness.
Lemon Juice: Adds tang to the cream cheese topping and enhances the overall flavor.
Cinnamon: A warm, cozy spice that’s classic in carrot cake and perfect for this filling.
Cardamom Pods: Add a hint of exotic, floral warmth to the filling—just enough to make it special.
Cream Cheese: Whipped into the topping for a creamy, tangy finish.

See recipe card for quantities.

How to Make Carrot Cake Cruffins

A bowl with cruffin ingredients being mixed into a dough.

Make the Dough:

In a large bowl, mix together the flour, granulated sugar, salt, and instant yeast.

Add the eggs, melted butter, and milk.

A bowl with smooth, risen cruffin dough.

Knead the mixture into a soft, smooth dough. Cover and let it rise in a warm place for about 1 hour, or until it doubles in size.

Grated carrots cooking in a pan with melted butter.

Make the Filling:

Heat a skillet over medium heat and melt the butter. Add the grated carrots and sauté briefly.

A saucepan filled with a mixture of carrots, sugar, and spices being combined.

Stir in the brown sugar, raisins, walnuts, cinnamon, cardamom, and lemon zest. Cook until the carrots soften, adding 1 tablespoon of water or milk if needed. Set aside to cool.

Make the Topping:

In a medium bowl, mix the cream cheese, powdered sugar, and lemon juice. Stir until smooth and creamy. Set aside.

Assemble the Muffins:

Once the dough has doubled, roll it out into a rectangle about 15 x 8 inches. Trim the edges if necessary.

Carrot mixture being spread evenly over the rolled-out dough.

Evenly spread the carrot filling over the dough.

A hand gently rolling up the dough with the filling inside.

Dough log being sliced into even portions for baking.

Roll the dough tightly into a log and slice it into 12 pieces, about 2–3 inches thick.

Dough with carrot filling shaped into cruffins and placed in a muffin pan.

Prepare for Baking:

Grease a cruffins pan and place each piece into a slot.

Let the cruffins rise in a warm place for 30–40 minutes, or until they double in size.

Bake:

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 before transferring them to a wire rack to cool completely.

Add the Topping:

Drizzle or spread the cream cheese topping over the cooled cruffins.

Serve and enjoy!

Hint: For an extra flaky texture, chill the dough in the fridge for 20–30 minutes before rolling it out. This makes it easier to handle and helps create those beautiful cruffin layers! And when adding the filling, make sure it’s completely cooled—warm filling can make the dough harder to roll and might cause it to tear.

Substitutions & Variations

For milk, you can use any kind you like. If you want to keep things dairy-free, try almond milk, oat milk, or soy milk.
You can replace the unsalted butter with melted coconut oil or a plant-based butter for a dairy-free option.
If you don't like raisins, swap them with dried cranberries, chopped dates, or leave them out entirely.
Feel free to use pecans or almonds instead of walnuts. Or skip the nuts altogether if you want a nut-free version.
Orange zest and juice are a delicious alternative to lemon for a slightly sweeter, citrusy twist.
You can also add a little nutmeg or ginger for extra warmth and spice, or adjust the cinnamon and cardamom to suit your taste.
If you want to skip the cream cheese, try a simple glaze made with powdered sugar and milk. Or use a dairy-free cream cheese if needed.

💭Crucial Success Tips

Give the dough enough time to rise properly. A well-proofed dough makes your cruffins light, fluffy, and easier to work with.

Roll the dough evenly. This helps the cruffins bake evenly and gives you those beautiful, defined layers.

Cool the filling before spreading. Make sure the carrot filling has cooled completely before spreading it on the dough. Warm filling can make the dough soft and harder to roll.

Grease the muffin pan well. Even if you’re using a non-stick pan, grease it generously to prevent sticking and make it easier to remove the cruffins after baking.

Let the cruffins cool before adding the topping so it doesn’t melt and slide off.

FAQ

What can I use instead of cream cheese frosting?

If you prefer something lighter, you can drizzle a simple glaze made with powdered sugar and a little milk or lemon juice. You could also enjoy them plain—they’re flavorful enough on their own!

Can I use pre-shredded carrots?

It's best to use freshly grated carrots for this recipe. Pre-shredded carrots are often drier and thicker, which can affect the texture and moisture of your filling.

How do I know when the cruffins are done baking?

They should be golden brown on top and sound slightly hollow when tapped. You can also insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready!

How To Store Carrot Cake Cruffins

If you plan to enjoy them within a day, you can store the cruffins in an airtight container at room temperature for up to 1 day. Keep them in a cool, dry place.

Refrigerate the cruffins for longer storage. Place the cruffins (especially if they’re topped with cream cheese frosting) in an airtight container in the fridge. They’ll stay fresh for up to 4-5 days. Just bring them to room temperature or warm them slightly before serving.

Freeze the cruffins (without the cream cheese topping) in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy them, thaw at room temperature and warm them in the oven for a few minutes. Add the cream cheese frosting after reheating for the best texture and flavor.

Ingredients