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Home » Recipes » Dessert Recipes » Inside-Out Carrot Cake Muffins

Inside-Out Carrot Cake Muffins

By Sherri On September 15, 2015, Updated April 30, 2020 39 Comments

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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. 
5 from 1 vote
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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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  1. mila furman says

    September 22, 2014 at 3:34 pm

    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
  2. Kimberly says

    September 22, 2014 at 12:37 pm

    I’m drooling right now! Pinned. Hugs! Lou Lou Girls

    Reply
  3. swathi says

    September 22, 2014 at 12:05 am

    Delicious carrot cake muffins with awesome filling, thanks for sharing with Hearth and Soul blog hop. pinning.

    Reply
  4. Miz Helen says

    September 21, 2014 at 7:14 pm

    Great Muffins! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  5. Lois says

    September 21, 2014 at 4:02 pm

    What a great idea! Thanks for sharing with Foodie Friends Friday. Hope you’ll join us again next week!

    Reply
  6. Sarah R. says

    September 21, 2014 at 3:49 pm

    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
  7. Tanya says

    September 21, 2014 at 9:21 am

    Just pinned your recipe. My husband loves carrot cake and I think he would love these!

    Reply
  8. Sarah @ The Gold Lining Girl says

    September 21, 2014 at 9:05 am

    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
  9. Karren Haller says

    September 20, 2014 at 1:26 pm

    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
  10. Joanne/WineLady Cooks says

    September 19, 2014 at 1:22 pm

    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.

    Reply
  11. Jessica @ConveyAwareness says

    September 19, 2014 at 12:44 am

    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.

    Reply
  12. Michelle @ A Dish of Daily Life says

    September 18, 2014 at 11:57 pm

    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!

    Reply
  13. Šárka says

    September 17, 2014 at 4:04 pm

    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
  14. Katie Goldsworthy says

    September 17, 2014 at 8:49 am

    Wow! Those look soo good! Pinning to our Monday Funday board! Thanks for linking!

    Reply
  15. Mandee Thomas says

    September 16, 2014 at 8:58 pm

    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/

    Reply
  16. suzy says

    September 16, 2014 at 2:07 pm

    These are so clever! What a great idea. I love the surprise in the middle.

    Reply
  17. Pure Grace Farms says

    September 16, 2014 at 8:35 am

    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
  18. Kelly says

    September 16, 2014 at 1:22 am

    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!

    Reply
  19. Jess says

    September 15, 2014 at 12:16 pm

    I’ll take 5 of these right now! YUM!

    Thanks for joining the Link Up this week!

    Reply
  20. Ginnie says

    September 15, 2014 at 11:54 am

    These sound like heaven! Give me a little cream cheese, and I am happy:)

    Reply
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