Description
A delightful fusion of spiced carrot cake flavors with the flaky, buttery texture of puff pastry, shaped into charming muffin-like pastries and topped with cream cheese frosting.
Ingredients
Scale
- 1 puff pastry sheet
- 1 cup grated carrots
- 1/4 cup brown sugar
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter (plus extra for spreading on pastry)
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup chopped walnuts (optional)
- 1 egg (optional, for egg wash)
- 1/8 tsp salt
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin or line with parchment strips.
- Roll out puff pastry into a rectangle on a floured surface.
- Mix grated carrots, brown sugar, cinnamon, nutmeg, ginger, and salt in a bowl.
- Spread softened butter over the pastry, then distribute the carrot mixture evenly.
- Roll tightly from one long side into a log and cut lengthwise to expose layers.
- Twist each half into a spiral and place into muffin cups.
- Bake for 25–30 minutes, until golden brown and crisp.
- For the frosting, beat cream cheese, powdered sugar, vanilla, and butter until smooth.
- Once slightly cooled, frost cruffins and top with walnuts if using.
Notes
- Add crushed pineapple or raisins to the filling for more texture.
- Use croissant dough for a richer flavor.
- Skip frosting and dust with cinnamon sugar for a lighter version.
- Drizzle with caramel or maple glaze for added decadence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg