PART 1: Carrot Cake Cream Puffs
Preheat oven to 400°F (200°C).
In a saucepan, bring water, butter, sugar, and salt to a boil.
Remove from heat, stir in flour quickly until it forms a dough ball.
Return to heat for 1–2 minutes to dry it out slightly.
Transfer to a mixer. Beat in eggs one at a time until glossy and pipeable.
Pipe small puffs (golf ball size) onto parchment-lined sheet.
Bake 25–30 min until puffed and golden. Cool completely.
PART 2: Carrot Cake Cream Filling
Whip heavy cream to stiff peaks.
In a separate bowl, beat cream cheese with sugar and spices.
Fold in carrots and vanilla.
Fold whipped cream into mixture until fluffy.
Pipe filling into each puff via the bottom using a small round tip.
PART 3: Cream Cheese Glaze + Assembly
Mix until smooth and pourable.
Decorations:
Candied carrot ribbons (or curls)
Crushed toasted pecans (optional)
Edible flowers (optional for visual wow)
Assembly:
Dip cream puffs in glaze and stack in a cone shape (use a styrofoam cone if needed, or free-form).
Drizzle more glaze on top.
Optional: Garnish with candied carrots, crushed pecans, and flowers.
Chill for 20–30 minutes before serving.
OPTIONAL: For the candied carrot curls, slice the carrots with a mandolin length wise into long, wide, thin strips.
Create a simple syrup to soak the strips in - Add 1/2 cup of water and 1/2 cup of sugar. Warm until simmering.
Let the carrots soak in the syrup for 10-15 minutes.
Once soaked, lay them flat on a flat oven tray and bake at 225℉ for 30-45 minutes.
Pull them out of the oven and wrap them around a chopstick/spoon handle. Enjoy!
