Carrot Cake Cruffins

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

Carrot Cake Cruffins are soft, flaky pastries with a sweet and spiced flavor. They have a golden, crispy outside and a soft, layered inside. The swirls show the tasty filling, and a smooth cream cheese topping adds a rich, creamy finish. These cruffins are great for breakfast, dessert, or a snack, making them a fun twist on classic carrot cake.

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Prep Time 35

Cook Time 30

Rise Time: 1 40

Total Time 2 45

Servings 12 servings

Calories 392

Ingredients

For the dough:

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

For the filling:

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

For the topping:

225 grams cream cheese 1 cup
120 grams powdered sugar 1 cup
22 grams lemon juice 1½ tablespoons

Instructions

Make the Dough:

In a large bowl, mix together the flour, granulated sugar, salt, and instant yeast.
Add the eggs, melted butter, and milk.
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.

Make the Filling:

Heat a skillet over medium heat and melt the butter. Add the grated carrots and sauté briefly.
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.
Evenly spread the carrot filling over the dough.
Roll the dough tightly into a log and slice it into 12 pieces, about 2–3 inches thick.

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!

Notes

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.

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