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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

1 from 1 vote
By: Alyssa Rivers
Delicious and moist carrot cake muffins that have a cream cheese center!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 Muffins



Cream Cheese Filling:


  • Preheat oven to 400 degrees. Beat together the softened cream cheese and sugar until smooth. Set aside.
  • In a medium sized mixing bowl, whisk together 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. Combine in the bowl with dry ingredients until incorporated. Add the grated carrots.
  • Grease a muffin tin or line with paper cups for easy removal. Spoon a heaping tablespoon of the carrot cake batter into the bottom of the cup. Add 1 tablepoon of the cream cheese mixture to the center, and then cover with about 2 Tablespoons of the carrot cake mixture until the muffin cup is full. Repeat this with every cup. I was able to get about 10 muffins.
  • Sprinkle the tops with the sparkling sugar and bake for 17-20 minutes. Or until a toothpick comes out clean and the tops are firm. Let cool for about 20 minutes before eating.


Calories: 341kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 11gCholesterol: 58mgSodium: 299mgPotassium: 182mgFiber: 1gSugar: 22gVitamin A: 2489IUVitamin C: 1mgCalcium: 69mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 1 star
    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! 🙁

    1. 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?

  2. 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!

  3. 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

  4. 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!