Wednesday, April 4, 2012

Inside-Out Carrot Cake Muffins

Just in time for Easter.

As if it's not enough to come up with awesome Easter Basket ideas (so your kids don't suspect it's you), spend hours at Church, put on the perfect egg-hunt and make a beautiful ham....

....I guess you ALSO have to feed them some kind of breakfast so they don't binge on Cadbury eggs and Chocolate Bunnies.

Plus, what would my breakfast be then if they eat it all before I get to it?

So here's a quick and "healthy" (because carrots are healthy) recipe that's sure to please everyone in your family...

...And if it doesn't, tell them the Easter Bunny doesn't exist and they're NOT getting a basket next year....


Muffin Recipe:
Adapted from King Arthur Flour

2 1/4 cups all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar firmly packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 eggs
3/4 cup water
1/3 cup vegetable oil
2 large carrots, grated (you will want about a cup)

1- 8 ounce package cream cheese
1/4 cup granulated sugar

Preheat your oven to 400 degrees. Line a muffin pan with cupcake liners and spray lightly with cooking spray.

First, start by making the filling. Place your cream cheese in a microwave safe bowl and microwave on high for 40 seconds. Add in the sugar and stir until combined. Set aside.

For the muffins, in a large bowl mix together all of the dry ingredients (up to the salt) with a whisk. In a large measuring cup or another small bowl, whisk the eggs, water and oil. Stir the wet ingredients into the dry.

Add the 1 cup grated carrots. It is to your liking the size of grated carrots. I like to use the large grater but feel free to use the smaller if you want the carrots to incorporate more into the batter.

Drop 2 tablespoons of the batter into your muffin tins and top, aiming for the middle, with 1 tablespoon of cream cheese filling.

Cover with another tablespoon or so on top to completely cover the filling. Spreading as necessary. You will want the muffin pans quite full. Now leave plain or sprinkle with a little turbinado sugar.

Bake for 20 minutes or until puffed and a toothpick inserted comes out clean (minus the cream cheese).

Immediately remove from pan after baking and place on wire rack to cool.

Once completely cooled enjoy with a thicker or filling or warm if you want an oozy filling. Also, you may want to refrigerate after a couple of hour since it is a cream cheese frosting. If they last that long...

Happy Easter everyone!!!!!


  1. YUM! These look delicious - like little carrot cakes with the frosting on the inside! Happy Easter!!

  2. Yum, cream cheese frosting filling! You know what would make them even better? Cream cheese frosting on top, too! How many muffins did this recipe make? I think they would be a nice Easter dessert buffet addition!

    1. Sorry about that it makes anywhere from 12-14 muffins! And did you say.. Easter Dessert Buffet?! :)