½ (8 ounce) container frozen fat-free whipped dessert topping, thawed
¼ cup chopped walnuts, toasted (see Tip)
¼ cup chopped raisins or dried currants
Preheat oven to 400°F. Coat a large baking sheet with cooking spray or line with parchment paper; set aside. In a small bowl, stir together flour, cinnamon and nutmeg; set aside.
In a medium saucepan, combine butter and the water; bring to boiling. Add the flour mixture to the butter mixture and stir vigorously until a ball forms and the dough comes away from the sides of the pan. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in carrots.
Drop dough by teaspoonfuls 1 to 2 inches apart onto the prepared baking sheets, making 24 small mounds. Bake for 18 to 20 minutes or until golden brown and firm. Transfer to wire racks. Cool completely.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in the ¼ cup powdered sugar. Fold in whipped topping.
Using the tip of a sharp knife or the tines of a fork, split each cooled puff in half. Generously pipe or spoon whipped mixture onto bottoms of the puffs. Top with nuts and raisins. Replace the tops of the puffs. Sprinkle with additional powdered sugar. Serve immediately.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.