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Inside-Out Carrot Cake Muffins

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

Closeout of Inside Out Carrot Cake Muffins with text overlay Inside-Out Carrot Cake Muffins - recipe at ToSimplyInspire.com

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. 🙁

Carrot Cake Muffins batter in muffin tin

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

Inside Out Carrot Cake Muffins batter in 12 count muffin tin

Cover with more batter to fill the muffin cups.

Uncooked Inside Out Carrot Cake Muffins batter in a 12 count muffin tin

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: 12
Calories: 104kcal
Author: Sherri Hagymas

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

Serving: 1muffins | Calories: 104kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Sodium: 88mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Calcium: 35mg | Iron: 0.9mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 


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  4. Stephanie says

    Not only do these look delicious but I love that inside out feature!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply

  5. The Better Baker says

    Pinning this amazing and wonderful muffin recipe. I am wild about anything with cream cheese….make it healthy, and I MUST make it. Thanks so much for sharing at Weekend Potluck with us. We’d love it if you’d link back to the party within your post. Have a super week.

    Reply

  7. mila furman says

    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!

    Reply

  12. Sarah R. says

    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)

    Reply

  14. Sarah @ The Gold Lining Girl says

    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!

    Reply

  15. Karren Haller says

    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

    Reply

  19. Šárka says

    These look delicious, I have to try them. I have never heard of inside out cupcakes before 🙂 And I loooooove anything baked with carrots!

    Reply

  23. Pure Grace Farms says

    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

    Reply
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