Home / All / Carrot Cake Muffins With Cream Cheese Filling
11 March, 2013

Carrot Cake Muffins With Cream Cheese Filling

Posted in : All, Breakfast on by : hdcook

Carrot Cake Muffins With Cream Cheese Filling1

Another Day, another beautiful morning has come, I love mornings, I cant say that enough but I really do because I get to have breakfast with my Hubby and I get to have my morning cup of coffee. Most people are not morning people but I am one of the few who greets the day with open arms and a good attitude and well a good breakfast. Cake, yes I can say cake because I love cake and any excuse to have cake is always a good excuse and what better way to start the day with having a cake for breakfast, Yup I had cake for breakfast on Sunday morning and all of this week with my Carrot Cake Muffins. I always loved carrot cake, but sometimes carrot cake comes with fillings that I just don’t care for like raisins, walnuts and cranberries, I dont like any of those in my carrot cake so I made my own with none of these ingredients, instead I opted for a cream cheese filling,  Cake with cream cheese filling I think is a match made in carrot cake heaven,  with some warm spices like cinnamon, ginger, a pinch of all spice and nutmeg this carrot cake muffing is top of the line with goodness, spices to warm your morning hearts with the side of coffee and off course our main attraction Carrots. This carrot cake is officially my one and only favorite carrot cake. I love it My Hubby Loves it and hopefully you will love it to.

Carrot Cake Muffins With Cream Cheese Fillin2

It is perfect but whats even better when you take a bite out it and comes out this warm, slightly sweet cream cheese filling. Makes your mouth water doesn’t it?

Carrot Cake Muffins With Cream Cheese Filling

Look at it. It is H-E-A-V-E-N!!!!

Carrot Cake Muffins With Cream Cheese Filling

Prep Time: 15 minutes

Cook Time: 21 minutes

Total Time: 36 minutes

Yield: 13


  • 1 1/4 Cup of Cake Flour
  • 1/2 Cup of Almond Meal
  • 1/2 All Purpose Flour
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Granulated Sugar
  • 1 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 1/2 Teaspoon of Cinnamon
  • 3/4 Teaspoon of Ginger
  • 1/4 Teaspoon of Nutmeg
  • Pinch of Allspice
  • 3/4 Teaspoon of Salt
  • 2 Large Eggs
  • 3/4 Cups of Buttermilk
  • 1/3 Cup of Vegetable Oil
  • 1 Cup of Grated Carrots, Lightly Packed( 2 Medium Carrots)
  • Cream Cheese Filling
  • 8 oz of Cream Cheese
  • 1/4 Cup of Granulated Sugar


  1. Preheat oven to 400 Degrees. Line standard 12 muffin pan with paper muffin cups lightly grease with cooking spray.In a medium size bowl combine all the dry ingredients(Cake flour, almond meal all purpose flour,sugars,baking powder, baking soda,cinnamon,ginger,nutmeg and allspice) in another bowl whisk eggs, buttermilk, vegetable oil together till they are combine, Mix the wet ingredients into the dry ingredients, Fold the grated carrots til stirring to combine. In microwave safe bowl heat cream cheese in the microwave for 40 seconds, then add granulated sugar and mix to combine. Set aside.
  2. Using a Tablespoon cookie scoop, scoop a tablespoon of the batter into muffin cups, then a heaping teaspoon of the cream cheese filling, then top with a heaping Tablespoon of batter filling up the top of the muffin cups slightly.
  3. Bake the muffins for 21 minutes, or till the tops are firm to the touch. Transfer and remove carrot cake muffins from muffin pan to a cooling rack immediately and serve warm with a cup of coffee. Enjoy your morning breakfast.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *