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My blog recently got a little facelift and new and simple design. Have you noticed? 🙂 I was getting a lot of complaints that my fonts were to light and hard to read. So I went BLACK just for you guys! So no matter what your age is and if you are reading this with no problems, the design was a success! 😀
You know a recipe was a success when you already want to make them again. And only 2 1/2 muffins actually showed up for the photoshoot. Oops. These were fantastic. I love carrot cake anything! And I am so surprised this is my first recipe to make it to the blog. The muffins were so moist and delicious but can you guess my favorite part? The cream cheese filling inside! It was the best of both worlds and all of the goodness of carrot cake packed into a delicious muffin.
Recipe from Real Housemom
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Carrot Cake Muffins with Cream Cheese Filling
Ingredients
Muffins
- 2¼ cups all-purpose flour
- ½ cup sugar
- ¼ cup packed light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup grated carrots
- coarse sugar crystals, for sprinkling
Cream Cheese Filling
- 1 (8-ounce) package cream cheese, softened
- ¼ cup sugar
Instructions
- Preheat the to 400 degrees Fahrenheit. Grease a muffin tin or line with paper cups for easy removal.
- Using an electric hand mixer, beat the softened cream cheese and sugar until smooth. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In another mixing bowl, whisk together eggs, water and oil. Add the egg mixture to the flour mixture and mix until incorporated. Stir in the grated carrots.
- Spoon a heaping tablespoon of the carrot cake batter into the bottom of each muffin cup. Add 1 tablespoon of the cream cheese mixture to the center, then add 2 Tablespoons of the carrot cake mixture on top. Repeat until you have about 10 muffins.
- Sprinkle the tops with the coarse sugar and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean and the tops are firm. Cool the muffins for 20 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did everything according to the recipe but somehow they turned out terrible. The cream cheese filling got mixed with the muffin batter, so i had to throw it straight to the trash. Waste of ingredients. I was really excited about it too! 🙁
Oh no! I’m so sorry! The cream cheese mixture and muffin batter are supposed to be mixed together when you put them in the tins. Did they not bake up well?
Can I freeze them if I make ahead for company?
Yes, that is a great idea. Enjoy your company!
I base my recipe choices these days on if my 18 month old likes them. He gobbled these up this morning! They were fantastic! I will definately be making them again!
do you have this recipe for gluten free muffins? my daughter-inlaw HAS to eat gluten free and carrot cake is her favorite dessert/snack. thank you in advane for your help
Just made them and they are soo good. Thanks!
Mmm Alyssa, these muffins look awesome! I can’t wait to try them!
I love the new look and these muffins! 🙂
I love the new design! It’s funny because I got the same complaint about my layout too and that’s why I changed it!
LOVE the new look lady!!! xoxo