A delightful and lighter version of carrot cake.
fiori di sicilia, optional
2 1/4 c
light brown sugar, firmly packed
1 1/2 tsp
1 1/2 tsp
grated carrots, lightly packed(about 2 medium-large)
1Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
3For Muffin Batter:
Whisk together all dry ingredients.
4In a small bowl whisk together eggs, water and oil until well combined.
5Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
6Add carrots and stir.
7Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
8Bake about 20 minutes. Top of muffins will be firm.