Description
Delicious and unique cruffins that combine the flavors of carrot cake with a flaky pastry.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, grated carrots, and crushed pineapple.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the walnuts if using.
- Roll out the dough and cut it into rectangles. Roll each rectangle into a cruffin shape and place it in the muffin tin.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- For a cream cheese frosting, mix cream cheese with powdered sugar and vanilla.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Carrot Cake Cruffins, Carrot Cake, Cruffins, Dessert Recipe