Carrot Cake Cruffins

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!

Other Recipe You Might be Interested: Crack Chicken Tenders Recipe