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 ⅓ less fat cream cheese (Neufchâtel) in a microwave-safe bowl, and heat on low power for 40 seconds.
¼ cup agave
Dry Ingredients
2 cups Oat Flour (or gluten free flour if desired)
½ cup organic coconut sugar (I get this at Trader Joes’s)
1 ½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon salt
Wet ingredients:
2 large eggs
¾ cup water
⅓ 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 tablespoon 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
- ½ cup organic coconut sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ 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 tablespoon 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
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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Nicole from Flavors by Four
Just dropping by to let you know we think this is a great idea so we featured this recipe on the Wonderful Wednesday Blog Hop party!! Come by and check it out 🙂
Sherri
Thank you so much!!
Karly
This is my kind of breakfast!
Jerri
Great looking muffins! I’m featuring you this week for Friday Favorites!
Stephanie
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!
The Better Baker
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.
Sarah @ SarahTitus.com
I bet my kids would love those! Thank you for linking up to Frugal Friday. 🙂
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