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

    Inside-Out Carrot Cake Muffins

    Published: Sep 15, 2015 · Modified: Apr 30, 2020 by Sherri · This post may contain affiliate links · 39 Comments

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

    carrot cake muffins with one cut in half with cream cheese frosting inside

    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. 🙁

    a muffin tin with carrot cake batter

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

    a muffin tin with carrot cake batter and cream cheese filling on top

    Cover with more batter to fill the muffin cups.

    a muffin tin filled with carrot cake batter

    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!!

    carrot cake muffins with one cut in half and filled with cream cheese frosting

    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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    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
    • 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

    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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    Filed Under: Desserts, Healthy Recipes, Recipes

    Reader Interactions

    Comments

    1. Nicole from Flavors by Four

      September 26, 2014 at 1:29 pm

      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 🙂

      Reply
      • Sherri

        September 26, 2014 at 4:59 pm

        Thank you so much!!

        Reply
    2. Karly

      September 25, 2014 at 9:38 pm

      This is my kind of breakfast!

      Reply
    3. Jerri

      September 24, 2014 at 9:58 pm

      Great looking muffins! I’m featuring you this week for Friday Favorites!

      Reply
    4. Stephanie

      September 24, 2014 at 8:48 pm

      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

      September 24, 2014 at 4:35 pm

      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
    6. Sarah @ SarahTitus.com

      September 22, 2014 at 6:04 pm

      I bet my kids would love those! Thank you for linking up to Frugal Friday. 🙂

      Reply
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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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