2/3 cup shredded carrots (about 1 large carrot peeled and shredded)
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg and additional for sprinkling on top of crescents, if desired
1/4 teaspoon ground cinnamon and additional for sprinkling on top of crescents, if desired
1/2 teaspoon vanilla extract
1 (8-ounce) can crescent rolls
1/2 cup seedless raisins
1/3 cup chopped pecans
1 tablespoon butter, melted
For the glaze:
1 cup powdered sugar
1 tablespoon water or milk
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 10-12 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.