Cream Cheese Filled Carrot Cake Muffins
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1.5 cup Carrots
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 4 ounce Cream cheese
- 0.5 cup Powdered sugar
- 2 tablespoon Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth.
- Fill each muffin cup halfway with the carrot cake batter. Spoon a dollop of the cream cheese mixture into the center of each muffin cup. Top with more carrot cake batter to cover the cream cheese.
- Bake for 20-25 minutes, or until a toothpick inserted into the muffins comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious cream cheese filled carrot cake muffins!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 36g12%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.