Description
A delightful twist on the classic carrot cake, these cruffins combine the flaky, buttery layers of croissant dough with a spiced carrot cake filling — perfect for a unique brunch or dessert treat.
Ingredients
Scale
- 1 sheet (about 8 oz) puff pastry or croissant dough, thawed if frozen
- 1/2 cup finely grated carrots
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup finely chopped pecans or walnuts (optional)
- 2 tablespoons softened butter
- 1/4 cup cream cheese, for topping (optional)
- 2 tablespoons powdered sugar (for dusting or mixing with cream cheese)
Instructions
- Preheat oven to 375°F (190°C) and grease a standard muffin tin.
- In a small bowl, mix together brown sugar, cinnamon, nutmeg, and ginger.
- Roll out the puff pastry into a rectangle (if not already), and spread softened butter evenly across the surface.
- Sprinkle the sugar and spice mixture evenly over the butter, followed by grated carrots and nuts if using.
- Roll the pastry tightly from the long side into a log, then cut it lengthwise down the middle to expose the layers.
- Take each strip and twist it into a spiral, then roll into a spiral bun shape and place in a muffin cup, cut side up.
- Bake for 20–25 minutes, or until golden and puffed.
- Optional: Mix cream cheese with powdered sugar and pipe or spoon onto cooled cruffins for a carrot cake frosting finish.
Notes
- Using puff pastry makes it quick and easy, but croissant dough gives a more laminated, bakery-style result.
- You can add raisins or shredded coconut for a traditional carrot cake twist.
- Store leftovers in an airtight container and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg