4.4 from 24 votes
Carrot Cake Muffins (With Cream Cheese Filling)
Prep Time
20 mins
Servings: 14 Muffins
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 ⅓ cups (6 ½ oz / 185 g) all-purpose flour
- 1 cup (8 oz / 226 g) cream cheese (room temperature)
- ¼ cup (2 oz / 57 g) unsalted butter, melted
- 1 teaspoon baking powder
- 1 small egg
- ¼ cup (1 ½ oz / 43 g) packed light or dark brown sugar
- ½ teaspoon baking soda
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- 1 teaspoons vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon ground ginger
- ¼ cup (71 g / 2 ½ oz) all-purpose flour
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup (5 oz / 142 g) granulated sugar
- ½ cup (4 fl oz/120 mL) vegetable oil
- 2 packed cups (8 ½ oz / 240 g) shredded carrots (around 2 medium carrots)
- 2 tablespoons fresh lemon juice
- ¼ cup (1.2 oz / 35 g) raisins, packed (optional)*
- ¼ cup (0.9 oz / 25 g ) roughly chopped walnuts, packed (optional)*
Notes
- Feel free to add more raisins or walnuts as you see fit, or replace with nuts and dry fruit of you choice. You can also add chocolate chips if you like!