Cream Cheese Filled Carrot Cake Muffins


Carrot cake batter adapted from the Silver Palate cookbook

  • 1 cup flour
  • 1 cup sugar (I used Dixie Crystals brand)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrots (I used Grimmway Farms)
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1/3 cup crushed pineapple, well drained


  • 4 ounces cream cheese
  • 1/4 cup sugar (I used Dixie Crystals brand)


    Note: You may want to freeze filling balls overnight.

    1. Preheat oven to 350º. Add paper liners to 12 cup muffin tin and spray insides of papers with non-stick cooking spray. Set aside.
    2. Make filling by mixing cream cheese and sugar with hand held electric mixer till smooth. Scoop out scant one tablespoon rounds onto a parchment lined pan and place in freezer while continuing with recipe. You will need 12; one for each cupcake.
    3. Place shredded carrots in a microwave safe bowl, cover with plastic wrap and microwave on high for 3-4 minutes, till carrots have softened slightly. Set aside to cool slightly.
    4. Whisk together flour, sugar, baking soda, salt and cinnamon in large bowl. Add the oil, eggs and vanilla and mix well. Stir in carrots, walnuts, coconut and pineapple.
    5. Scoop a tablespoonful or two of batter into each prepared muffin cup. Remove filling from the freezer and quickly shape into a compact balls with your hands, if desired, and put one ball in each of the muffin cups. Divide the rest of the batter between the muffin cups. Spread batter over filling if necessary.
    6. Bake for 25-30 minutes.

    Yield: 12 muffins

      Total time: 50 minutes


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