Description
Indulge in the delightful combination of carrot cake and flaky puff pastry with these Carrot Cake Cruffins. These delicious treats are perfect for breakfast or dessert, with a sweet and spiced carrot filling wrapped in a golden pastry crust.
Ingredients
Scale
Puff Pastry:
- 1 sheet puff pastry (thawed)
Carrot Filling:
- 1/2 cup finely grated carrot
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons softened cream cheese
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For topping:
- powdered sugar or cream cheese glaze (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a muffin tin.
- Mix the carrot filling: In a small bowl, combine grated carrot, brown sugar, cinnamon, nutmeg, ginger, nuts, cream cheese, butter, vanilla, and salt.
- Prepare the pastry: Roll out the puff pastry, spread the carrot mixture, roll into a log, slice, and shape into spirals in the muffin tin.
- Bake: Bake for 20–25 minutes until golden brown.
- Finish: Cool for 5 minutes, then dust with powdered sugar or glaze with cream cheese before serving.
Notes
- Best served warm
- Can be reheated in the oven or air fryer
- For glaze, mix cream cheese, powdered sugar, and milk until smooth
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
