Cream Cheese Carrot Muffins – a delicious recipe with carrots, all-purpose, sugar, baking soda, salt, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
(You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
2
In a large bowl, combine the flour, sugar, baking soda, salt and spices.
3
Whisk the egg and oil into the carrot puree.
4
Stir the carrot mixture into the dry ingredients just until moistened.
5
In a small bowl beat the filling ingredients until smooth.
6
Grease 12 muffin cups or use papers
7
Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
8
Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
9
Delicious warm but remember to refrigerate any leftovers.
887
kcal
Calories
45
g
Fat
108
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 (15 ounce) can sliced carrots (drained), 1 3/4 cups all-purpose flour, 1 cup sugar, 1 1/4 teaspoons baking soda, and more.
Yes, Cream Cheese Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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