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.