These Easter carrots are fun to make and eat!
Easter is such a fun holiday to get creative with your food – you can transform savory and sweet treats into bunnies, chicks, lambs, flowers, eggs, and even carrots. Years ago I created a bunch of Crescent Roll Carrots which I filled with egg salad and ham salad to serve for an Easter brunch. I shared the recipe on my blog, and it continues to be one of my most popular ideas!
I thought it would be fun this Easter to make some more crescent roll carrots and fill them with something sweet instead. Since the carrots are shaped on cream horn forms, it was logical to actually turn the carrots into cream horns. The cream filling I created is super easy; it's simply a combination of Betty Crocker™ Whipped White Frosting and whipped topping. The filling on its own is quite sweet, but when stuffed inside a crescent roll carrot, it's just sweet enough to make a nice dessert or breakfast treat for Easter.
You'll need a set of 8 metal cream horn forms. They're inexpensive and can be found at kitchenware stores. In a pinch, you can wrap sugar cones (ice cream cones) with non-stick tin foil. I like the metal forms better because the heat is more evenly distributed, but either will work. You'll also need orange liquid food coloring or a combination of yellow and red. You can use the grocery store variety or all-natural food coloring.
These carrots are really fun to make and will make your Easter table festive and sweet.
Start by unrolling 8 crescent rounds. Roll each strip into an 18-inch long log.
Whisk together the egg and water. Brush the egg wash over one dough log. Wrap the dough log around a metal cream horn form.
Repeat, wrapping a total of 8 forms.
Brush orange liquid food coloring all over your crescent roll carrots.
Set your carrots on a non-stick tin foil or parchment paper-lined baking sheet and refrigerate for 20 minutes.
Preheat oven to 400ºF. Bake the crescent roll carrots for 8 minutes, then remove from oven and carefully remove the cream horn forms. Hold the metal form with metal tongs or a hot pad and hold the hot crescent roll with a paper towel. Twist and pull the form out.
Return the carrots to the oven for 3-4 minutes, until baked though. Allow the crescent roll carrots to cool completely.
To make the carrot greens, pour the green confectionery coating wafers into a microwave-safe bowl. Heat for 30-second increments, stirring after each, until melted. Pour the melted candy coating into a small squeeze bottle or a zip top bag. Pipe carrot greens onto parchment paper-lined baking sheets. Freeze for 5 minutes until the candy coating is set. Make 2 or 3 stems of greens per cream horn carrot.
To create the simple cream filling for the carrots, just combine the Betty Crocker™ Whipped White Frosting with whipped topping. Beat the frosting and whipped topping until well combined.
Spoon into a pastry bag and refrigerate until needed.
Then just before serving, assemble everything by piping the cream filling into the carrots.
Insert a few candy greens into the filling in each carrot and serve.
Beth happily spends her days creating fun food and handmade chocolate and enjoys sharing step-by-step tutorials with her readers on her blog Hungry Happenings. Be sure to check out her profile to see all the other festive foods she's made for Tablespoon.com.