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4 from 3 votes
A carrot cake muffin with more muffins in the background
Carrot Cake Muffins with Cream Cheese Filling
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Carrot Cake Muffins with Cream Cheese Filling, incredibly moist and light, the best Easter treat after the classic Carrot Cake. The muffins are so easy to make, and are out of the oven in 15 to 20 minutes. The cream cheese is silky and refreshing, giving the muffins a delicate touch. The best carrot cake muffins baked from scratch at home. Top them with icing, and you got the perfect carrot cake cupcakes.

Course: Dessert
Cuisine: International
Keyword: easter desserts
Servings: 9 muffins
Calories: 333 kcal
Author: Daniela Apostol
Ingredients
  • 200 g plain flour
  • 2 eggs
  • 125 ml vegetable oil
  • 85 g white sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla sugar
  • 100 g grated carrots
  • 25 g chopped walnuts
Fo the filling
  • 125 g cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
Instructions
  1. To make the muffins, sift the flour in a large bowl, add the baking powder, ground cinnamon, ginger, nutmeg and walnuts.

  2. In a separate bowl, mix the sugar with eggs and oil.

  3. Grate the carrots and squeeze out the excess liquid.

  4. Mix all the ingredients together to get the batter - this should not be thick nor runny.

  5. To make the filling, mix the cream cheese with vanilla extract and sugar.

  6. Grease and flour a muffin tin, then spoon about 1 tablespoon of batter into each hole, top with 1 or 2 teaspoons of filling - we should still leave about half of the filling for later.

  7. Cover the filling with the remaining batter, and bake the muffins in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15-20 minutes, or until the muffins are firm to touch and golden on top.

  8. Remove from the oven, and leave to cool.

  9. Add the remaining cream cheese to a piping bag fitted with a small nozzle, and pipe more filling into the centre of each muffin.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Carrot Cake Muffins with Cream Cheese Filling
Amount Per Serving
Calories 333 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g75%
Cholesterol 52mg17%
Sodium 67mg3%
Potassium 104mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 2096IU42%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.