Inside-Out Carrot Cake Muffins

Inside-out Carrot Cake Muffins Recipe

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Michaela Blake


A delightful and lighter version of carrot cake.

★★★★★ 1 vote
12 muffins
20 Min


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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


  • 1Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
  • 2For 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.
  • 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.

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