|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 3g||15%|
|dietary fiber 1g||3%|
|Total sugar 18g|
|Vitamin C 1 mg||4%|
|Calcium 54 mg||4%|
|Iron 1 mg||5%|
|Potassium 103 mg||2%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
These delicious little carrot cake muffins couldn't be tastier and easier to make. You make them in a single bowl with a whisk and spatula, and all the ingredients you need are probably already in your pantry.
Cream cheese + carrot cake = heaven
We fill these cuties with tangy, unsweetened cream cheese because cream cheese and carrot cake are a match made in heaven. The cream cheese also provides a nice contrast to the slightly sweet muffin. Imagine a slice of carrot cake with a dollop of cream cheese and you'll understand what you're getting into here.
Sugar and Spice Exchange
We prefer brown sugar in this recipe for the molasses-like flavor it imparts, but feel free to substitute granulated sugar if desired. To tweak the recipe, we kept the spices to a minimum — just a bit of cinnamon, really — but feel free to add some ginger or cardamom if you're rolling this way.
How to grate the carrots
Using oil instead of butter in a muffin recipe makes the muffins easy to mix together and stay super moist (oil + carrots = moist muffins for days). The “hardest” — if you can call it that — part of this recipe is grating the carrots. We like to use the grater attachment on our food processor, but you can also use a box grater.
When to Serve These Muffins (Tip: Anytime)
These muffins are obviously perfect for breakfast, but they also make a great late morning snack with a cup of coffee, an afternoon treat for the kids (or you) or a lovely late night treat while watching TV. Bottom Line: They're awesome whenever the appetite gets the better of you.
“Thanks to the addition of the delicious cream cheese core and crunchy Turbinado frosting, these have a great blend of savory and sweet. They definitely taste best when served warm. So be sure to heat them briefly before enjoying.” –Noah Vellush-Rogers
1 Cup (213 grams) easily packed light brown sugar
2/3 Cup vegetable oil
1 1/2 teaspoon pure vanilla extract
2 large eggs
3/4 teaspoon baking powder
1/4 teaspoon baking powder
2 teaspoon Cinammon
1/4 teaspoon fine salt
1 Cup (120 grams) all purpose flour
1 1/2 cups lightly packed grated carrots2 to 3 medium carrots
4 ounces Cream cheese, room temperature
turbo sugar, for garnish
Gather the ingredients.
Line a 12-cup muffin pan with paper liners. Place a rack in the center of the oven and heat to 350 F.
In a large bowl, whisk together the brown sugar, oil, and vanilla until well combined.
Stir in the eggs one at a time.
Sprinkle the baking powder, baking soda, cinnamon, and salt into the bowl, one at a time, and stir vigorously one at a time.
Using a silicone spatula, gently fold in the flour until just a few streaks remain.
Fold in the carrots.
Place 1 1/2 to 2 tablespoons of batter in the bottom of each muffin liner.
Place 2 teaspoons of cream cheese in the center of each cup.
Scoop an additional 1 1/2 to 2 tablespoons of batter over the cream cheese.
Sprinkle each muffin with turbinado sugar.
Bake for 22 to 24 minutes, rotating halfway, until a wooden skewer inserted into the side of one of the muffins comes out with a moist crumb or two (you don't want to stick it in the center or you'll poke the cream cheese ). Serve warm or at room temperature.
- You can use a food processor or kitchen grater to grate the carrots finely.
- Do not overfill the measuring cups with the grated carrots. They should be packed loosely.
- Add the carrots when streaks of flour can still be seen in the mixing bowl to avoid over-mixing the batter.
- A small 2-tablespoon scoop works great for scooping the batter into the muffin liners (if you have them).
- You'll know the muffins are done when they're dry to the touch (but don't burn yourself) and a wooden skewer inserted into the side comes out with a moist crumb or two.
- Due to the cream cheese filling, the surface of the muffins may warp and dip slightly after baking. If you don't use the cream cheese, they will get lumpy.
- Use granulated sugar instead of light brown sugar.
- For a more complex taste, add other spices, e.g. B. 1/2 teaspoon ground ginger and 1/8 teaspoon ground cardamom.
- Instead of placing 2 teaspoons in the center of each muffin, divide the cream cheese into teaspoon-sized pieces and fold the pieces into the batter before filling the cups.
- If you want pure carrot muffins, just omit the cream cheese.
- For carrot cake cupcakes (instead of muffins), omit the cream cheese center and dip or drizzle over the cooled muffins in this cream cheese frosting.
How to store it
The muffins can be stored in an airtight container in the refrigerator for up to 3 days. Due to the cream cheese, they must not be left on the counter. Again, these muffins don't freeze well because of the cream cheese.