Carrot Cake Cruffins Recpie Ingredients
For the dough:
- 3 cups all- purpose flour
- 3 eggs
- ½ cup unsalted butter melted
- ½ cup milk
- 4 tbsp granulated sugar
- 1 package instant yeast
- pinch of salt
For the filling:
- 2 cups carrots grated
- 2 tbsp unsalted butter
- ½ cup brown sugar
- 2 tbsp raisins
- 2 tbsp walnuts chopped
- 1 tbsp lemon zest
- 1 tsp cinnamon
- 2 cardamom pods crushed
For the topping:
- 1 cup cream cheese
- 1 cup powdered sugar
- 1 ½ tbsp lemon juice
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!
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