Inside-Out Carrot Cake Muffins

Inside-out Carrot Cake Muffins

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Michaela Blake


A delightful and lighter version of carrot cake.


★★★★★ 1 vote

12 muffins
20 Min



  • 8oz pkg
    cream cheese
  • 1/4 c
  • few drops
    fiori di sicilia, optional

  • 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
  • 2 large
  • 3/4 c
  • 1/3 c
    vegetable oil
  • 1 c
    grated carrots, lightly packed(about 2 medium-large)

How to Make Inside-Out Carrot Cake Muffins


  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.

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