Some of the best things happen by accident… like these amazingly delicious (and easy)Â crescent rolls filled with a sweet carrot and cream cheese mixture.
Seriously.  I don’t know how this happened.  I went out to eat lunch with my boyfriend and he showed me a picture of this beautiful carrot cake cheesecake on Facebook.  It looked so good I couldn’t get it off of my mind.  Then we went to his place after lunch and I started looking at different recipes on my phone (it’s a hobby of mine… I can’t help it!).
I was looking at a few crescent roll dessert recipes and thought, “Why can’t I put a carrot cake spin on a crescent roll?”.  Then my mind started racing.  It took me more than one time to get these like I wanted them… full of shredded carrots in a decadent creamy cream cheese mixture with brown sugar, spices, pecans and raisins.  😮
These start with a mixture of softened cream cheese mixed with shredded carrots, cream cheese, brown sugar, ground nutmeg, cinnamon and vanilla. Â Spread the mixture on the crescent roll and top with raisins and pecans. Â Roll ’em up (loosely), brush with melted butter and sprinkle with a little more cinnamon and nutmeg.
 These taste just like a miniature carrot cake… but the time is slashed in way less than half!
Enjoy!
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Carrot Cake Crescent Rolls
- Total Time: 22 mins
- Yield: 8
Description
A simple way to enjoy the deliciousness of carrot cake!
Ingredients
For the Carrot Cake Crescent Rolls:
- 5 ounces cream cheese, softened
- â…” cup shredded carrots (about 1 large carrot peeled and shredded)
- 2 tablespoons light brown sugar
- ¼ teaspoon ground nutmeg and additional for sprinkling on top of crescents, if desired
- ¼ teaspoon ground cinnamon and additional for sprinkling on top of crescents, if desired
- ½ teaspoon vanilla extract
- 1 (8 ounce) tube crescent rolls
- ½ cup seedless raisins
- â…“ cup chopped pecans
- 1 tablespoon butter, melted
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon water or milk
Instructions
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, combine cream cheese, carrots, brown sugar, nutmeg, cinnamon and vanilla. Stir well to combine.
- Arrange crescent roll triangles on baking sheet lined with parchment paper. Using a spoon, evenly distribute carrot/cream cheese mixture on each crescent roll (about a heaping tablespoon for each triangle).
- Sprinkle evenly with raisins and chopped pecans. Loosely wrap each crescent roll.
- Brush the tops of each crescent roll with melted butter and sprinkle with extra cinnamon and nutmeg, if desired.
- Bake for 10 to 12 minutes, or until golden brown.
- During baking, prepare glaze by stirring powdered sugar, water (or milk) in a medium bowl until combined and smooth. Drizzle glaze over crescents once removed from oven.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: carrot cake crescent rolls
OMG you are a true genius!
The idea happened totally by accident… they were delicious! Thank you!