Ingredients
For the dough:
•3 cups all- purpose flour
•3 eggs
•½ cup unsalted butter melted
•½ cup milk
•4tbsp granulated sugar
•1 package instant yeast
•Pinch of salt
For the filling:
•2 cups carrots, grated
•2tbsp unsalted butter
•½ cup brown sugar
•2tbsp raisins
•2tbsp walnuts chopped
•1tbsp lemon zest
•1tsp 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, combine 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 1 hour, or until doubled 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 are tender, adding 1 tbsp of water or milk if necessary. Set aside to cool.
Make the topping:
• In a medium bowl, combine the cream cheese, powdered sugar, and lemon juice.
• Mix until smooth and creamy. Set aside.
Assemble the muffins:
• Once the dough has doubled, roll it into a rectangle approximately 15 x 8 inches. Trim edges if needed.
• Spread the carrot filling evenly over the dough.
• Roll the dough tightly into a log and cut 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 doubled in size.
Bake:
• Preheat the oven to 375°F (190°C).
• Bake the cruffins for 25–30 minutes, or until golden brown.
• Allow the cruffins 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!
- Prep Time: 1 hour 45 minutes (including rise time)
- Cook Time: 25-30 minutes