Carrot Cake Éclairs

Step 1/9

Preheat oven to 375°F

Step 2/9

• ⅛ stick butter
• ⅛ cup water
• ⅛ tbsp White sugar
• ⅛ tsp salt

• wooden spoon or spatula

Melt butter, water, sugar, and salt in a saucepan until the water just starts to boil/bubble

Step 3/9

• ⅞ oz flour
• ⅛ cup Shredded carrots
• ¼ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground nutmeg

Take the pan off the heat and combine flour, your spices, and carrots into the pan mixture. Put back on the heat and cook for 1-3 more minutes while mixing constantly.

Step 4/9

• ½ eggs
• ⅛ tsp vanilla extract

• whisk

Take the dough off the heat and let it rest for a few minutes, then whisk in vanilla and eggs in one at a time, or until you have a glossy pipe-able consistency.

Step 5/9

Line a baking sheet with parchment paper. Add your dough into a piping bag. Pipe log shapes on the baking sheet until it is full. (Tip: dip the tip if your finger in water to lightly press down any points in the dough). Bake for 30-35 minutes.

Step 6/9

• ⅛ cup Heavy whipping cream
• ⅛ tsp vanilla extract
• ⅛ tbsp White sugar

• hand mixer with beaters

For the filling: put your heavy whipping cream into a metal bowl or stand mixer. Combine with your vanilla and sugar and beat on high speed until light, fluffy, and has stiff peaks.

Step 7/9

• piping bag

Once your pastry’s are baked and cooled, fill another piping bag with your whipped cream filling and pipe into either end of the eclair until you have filled the inside.

Step 8/9

• ⅛ stick cream cheese (room temperature)
• ⅛ cup milk
• ½ tbsp Powered sugar

In a bowl add your cream cheese, powdered sugar, and milk. Beat until all is combined together and smooth. This will be the glacé on top of your eclair.

Step 9/9

Dip the top of your filled eclairs into the glacé mixture until it is fully covered. Enjoy right away or leave in fridge to enjoy cold. 😁

Enjoy your meal!