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
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
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
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mila furman
These look absolutely incredible!!! I love carrot cake muffins! I think these may be right up my alley! Thanks for sharing them with us on #foodie Fridays!!!! Glad to see ya there!
Kimberly
I’m drooling right now! Pinned. Hugs! Lou Lou Girls
swathi
Delicious carrot cake muffins with awesome filling, thanks for sharing with Hearth and Soul blog hop. pinning.
Miz Helen
Great Muffins! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Lois
What a great idea! Thanks for sharing with Foodie Friends Friday. Hope you’ll join us again next week!
Sarah R.
Holy Deliciousness- these look amazing. I can’t wait to try it myself, as I’m a carrot cake FANATIC. 🙂 Thank you so much for linking up at Snickerdoodle Sunday- hope to see you again on Saturday with your latest makes & bakes!
Sarah (Sadie Seasongoods)
Tanya
Just pinned your recipe. My husband loves carrot cake and I think he would love these!
Sarah @ The Gold Lining Girl
Loved the Mod Podge leaf bowl, and love this recipe too! These muffins are such a great idea and so cute. And I really like baking with oat flour too – it’s my favorite flour for when I want to healthify a recipe! Thank you for sharing. So glad I saw your links on a linkup! Will subscribe, for sure!
Karren Haller
Oh these look good, I have looked through the ingredients and love that it use oat flour, coconut oil and coconut sugar, I will be making these soon, I have pinned to my recipe board so I can refer back but have copied to print as well. I hope to share on my blog this week.
Would love to have you stop by this weekend to share links.
Have a great weekend
Karren
PS I found you from Katherines Favorite Things
Joanne/WineLady Cooks
Thank you so much for sharing Inside Out Carrot Cake Muffins with Foodie Friends Friday party this week. Pinned/sharing this weekend.
We look forward to seeing you again with another delicious recipe.
Jessica @ConveyAwareness
What a great concept! I wonder if I could use greek cream cheese in lieu of the one you suggested… I think it would work just fine. Pinned. Found you on “Let’s Get Real” linky.
Michelle @ A Dish of Daily Life
Looks delicious!! The inside filling looks yummy! I always loved carrot cake too…we had it for our wedding cake! Thanks for sharing this with us at Foodie Fridays!
Šárka
These look delicious, I have to try them. I have never heard of inside out cupcakes before 🙂 And I loooooove anything baked with carrots!
Katie Goldsworthy
Wow! Those look soo good! Pinning to our Monday Funday board! Thanks for linking!
Mandee Thomas
Mmmm, these look great! I love carrot cake 😀 I would love for you to share this post at my Create & Share Link Party tonight (7:00 PM MST)! Hope to see you there 🙂 http://designsbymissmandee.blogspot.com/
suzy
These are so clever! What a great idea. I love the surprise in the middle.
Pure Grace Farms
Your recipe looks fabulous. Would be honored if you would stop by and share at Foodie Fridays this week. The party starts on Thursday 9 pm EST. Hope to see you there. (coming from Treasure Box Tuesday)
Blessings,
Shari
Kelly
This is such a GREAT idea! My mom used to make brownie cupcakes filled with cream cheese. Carrot cake is an even BETTER choice! Pinning!
Jess
I’ll take 5 of these right now! YUM!
Thanks for joining the Link Up this week!
Ginnie
These sound like heaven! Give me a little cream cheese, and I am happy:)