Cream Cheese Stuffed Carrot Cake Muffins Recipe

Name: Cream Cheese Stuffed Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium carrots about 1 1/3 cups, finely grated; 3 tablespoons finely chopped walnuts 0.75 oz. per 3 Tbsp., optional; 1/2 cup canola oil; 1/2 cup light brown sugar 100g per 1/2 cup, packed; 1/3 cup granulated sugar 67g per 1/3 cup, 25g per 2Tbsp., divided; 2 large eggs; 1/3 cup unsweetened apple sauce 80g per 1/3 cup; 1 1/2 teaspoons vanilla extract divided; 1 1/2 cups all purpose flour; 1 1/2 teaspoons pumpkin pie spice or a blend of cinnamon, ginger powder, nutmeg, allspice and ground cloves; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt scant; 1/4 cup raisins; 4 ounces cream cheese softened; 1 egg yolk

Servings: persons

3 medium carrots about 1 1/3 cups, finely grated
3 tablespoons finely chopped walnuts 0.75 oz. per 3 Tbsp., optional
1/2 cup canola oil
1/2 cup light brown sugar 100g per 1/2 cup, packed
1/3 cup granulated sugar 67g per 1/3 cup, 25g per 2Tbsp., divided
2 large eggs
1/3 cup unsweetened apple sauce 80g per 1/3 cup
1 1/2 teaspoons vanilla extract divided
1 1/2 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice or a blend of cinnamon, ginger powder, nutmeg, allspice and ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt scant
1/4 cup raisins
4 ounces cream cheese softened
1 egg yolk

1
Preheat the oven to 425u00b0F.
2
Line a 12-cavity muffin pan with muffin/cupcake liners.
3
Grate the carrots and finely chop the walnuts.
4
Place the canola oil, brown sugar, 1/3 cup granulated sugar, eggs, applesauce, and 1 tsp. vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
5
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
6
Pro tip: Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice, and 1 part ground cloves.
7
Fold in the grated carrots, raisins, and walnuts.
8
Place the cream cheese, 2 Tbsp. granulated sugar, and 1/2 tsp. vanilla extract in a medium bowl. Beat with a mixer on medium speed for 2-3 minutes, until the mixture is completely smooth with no lumps.
9
Add the egg yolk and beat on low speed until just combined.
10
Fill each muffin cup about 1/4 of the way full. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Cover the cream cheese mixture with more muffin batter, filling the cups no higher than 1/4-inch below the top edge. Repeat with the remaining carrot cake batter and cheesecake mixture.
11
Bake the muffins at 425u00b0F for 5 minutes.
12
Reduce the oven temperature to 350u00b0F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
13
Check to see that muffins are done. Remove from oven or add time as needed.
14
Allow the muffins to cool in the pan for 5 minutes before removing. Refrigerate the muffins at least one hour before serving. Refrigerate leftovers in a container for up to 1 week.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 medium carrots about 1 1/3 cups, finely grated, 3 tablespoons finely chopped walnuts 0.75 oz. per 3 Tbsp., optional, 1/2 cup canola oil, 1/2 cup light brown sugar 100g per 1/2 cup, packed, and more.

Yes, Cream Cheese Stuffed Carrot Cake 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.

That's it — enjoy your meal!

Cream Cheese Stuffed Carrot Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions