Inside-Out Carrot Cake Muffins

Michaela Blake Recipe

By Michaela Blake luckyMama20

A delightful and lighter version of carrot cake.


Recipe Rating:
 1 Rating
Serves:
12 muffins
Cook Time:

Ingredients

FILLING:
8oz pkg
cream cheese
1/4 c
sugar
few drops
fiori di sicilia, optional
MUFFINS
2 1/4 c
all-purpose flour
1/2 c
granulated sugar
1/4 c
light brown sugar, firmly packed
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1 1/2 tsp
ground cinnamon
3/4 tsp
ground ginger
3/4 tsp
salt
2 large
eggs
3/4 c
water
1/3 c
vegetable oil
1 c
grated carrots, lightly packed(about 2 medium-large)
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
2
For Filling:
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.
3
For Muffin Batter:
Whisk together all dry ingredients.
4
In a small bowl whisk together eggs, water and oil until well combined.
5
Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
6
Add carrots and stir.
7
Drop 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.
8
Bake about 20 minutes. Top of muffins will be firm.

About this Recipe