Name: Inside-Out Carrot Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups Oat Flour (or Gluten Free Flour); 1/2 cup organic coconut sugar; 1 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 teaspoon ground cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon ginger; 1/4 teaspoon salt

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These Inside-Out Carrot Cake Muffins are perfectly spiced and loaded with our favorite cream cheese frosting.

Inside-Out Carrot Cake Muffins

One of my favorite desserts growing up was my Grandmother’s Carrot Cake. Oh, who am I kidding, it’s still one of my favorites!

I had a strange craving this week for it so I decided to try to “clean” it up and make it a little fun too. I have seen pictures of inside-out muffins and cupcakes but I have never made any myself. It’s actually perfect for controlling amounts of yumminess to satisfy you without overdoing it.

These Inside-Out Carrot Cake Muffins turned out delicious! I pop one in the microwave for 15 seconds and grab my glass of skim milk and mmmmmmmmm. So good!

Ingredients for Carrot Cake Muffins

The “Inside” Filling:

8 oz package of 1/3 less fat cream cheese (Neufchâtel) in a microwave-safe bowl, and heat on low power for 40 seconds.

1/4 cup agave

Dry Ingredients

2 cups Oat Flour (or gluten free flour if desired)

1/2 cup organic coconut sugar (I get this at Trader Joes’s)

1 1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/4 tsp salt

Wet ingredients:

2 large eggs

3/4 cup water

1/3 cup coconut oil

1 cup grated carrots, lightly packed

How to Make Inside-Out Carrot Cake Muffins

Preheat the oven to 400°F.

Lightly grease a 12 muffin pan or line the pan with paper muffin cups.

Mix the the 2 filling ingredients together and set aside.

Mix the dry ingredients together in a large mixing bowl.

Mix the wet ingredients in a small bowl.

Stir the wet ingredients into the dry ingredients.

Add in the the carrots

Stir lightly to combine careful not to over stir

Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom. (sorry about the quality of these pictures. Wouldn’t you guess my camera battery died while making these, so I had to use my husbands ipad. 🙁

Place a tablespoon of filling in the center of the batter. I used my handy TBSP cookie scoop.

Cover with more batter to fill the muffin cups.

Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.

Remove the muffins from the oven and immediately tilt them in their cups.

Cool for 30 minutes or so ….or you can certainly enjoy them warm and gooey too.

ENJOY!!

Inside-Out Carrot Cake Muffins

These Inside-Out Carrot Cake Muffins are perfectly spiced and loaded with our favorite cream cheese frosting.

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings:

Calories: 104kcal

Author: Sherri Hagymas

Ingredients

Instructions

Preheat the oven to 400°F. Lightly grease a 12 muffin pan or line the pan with paper muffin cups and grease the cups. It makes it much easier to take the paper off.
Mix the the 2 filling ingredients together and set aside.
Mix the dry ingredients together in a large mixing bowl.
Mix the wet ingredients in a small bowl.
Stir the wet ingredients into the dry ingredients.
Add in the the carrots
Stir lightly to combine careful not to over stir
Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.
Place a tablespoon of filling in the center of the batter. I used my handy TBSP cookie scoop.
Cover with more batter to fill the muffin cups.
Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.
Remove the muffins from the oven and immediately tilt them in their cups.
Cool for 30 minutes or so ....or you can certainly enjoy them warm and gooey too.

Nutrition

Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

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