Carrot Cake Muffins with Cream Cheese Filling | The Recipe Critic
INGREDIENTS
•
Muffins:
•
2¼ cups flour
•
½ cup sugar
•
¼ cup light brown sugar, packed
•
1½ teaspoons baking powder
•
¼ teaspoon baking soda
•
1½ teaspoons ground cinnamon
•
¾ teaspoon ground ginger
•
¾ teaspoon salt
•
2 large eggs
•
¾ cup water
•
⅓ cup Vegetable Oil
•
1 cup grated carrots
•
sparkling white sugar
•
Cream Cheese Filling:
•
8 ounce package cream cheese, softened
•
¼ cup sugar
Comments & Reviews
Just A Pinch Sweepstakes