Cream-Filled Carrot Cake Muffins - Positively Splendid {Crafts, Sewing, Recipes and Home Decor} (2024)

March 27, 2012 By Amy @ Positively Splendid

Maybe it’s because Easter = bunnies and bunnies = carrots, but something about springtime makes me crave carrot cake. When I came across a recipe for some very yummy carrot cake muffins at King Arthur Flour a couple of months ago, I banked the idea away for future reference. This morning, I made a batch to enjoy with my morning coffee. Wow, are these ever good!I made a couple of minor changes to the spice and flavor profile, but overall, this was an excellent recipe. And (bonus!)my kiddos loved them, too! I think next time I might try adding a bit of flaked coconut to the batter, which I’ve indicated in the recipe below. If you don’t care for coconut, though, these are perfectly delicious without it!Cream-Filled Carrot Cake Muffinsadapted from King Arthur FlourFor the filling:1 (8-ounce package) cream cheese1/4 cup granulated sugar1/2 teaspoon vanilla extractA pinch of salt (optional)For the batter:2 1/4 cups all-purpose flour1/2 cup granulated sugar1/4 cup dark brown sugar, firmly packed1 1/2 teaspoons baking powder1/4 teaspoon baking soda1 1/2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg3/4 teaspoon salt2 large eggs3/4 cup water1/3 cup vegetable oil1 cup grated carrots, lightly packed (3 smallish carrots was the perfect amount)1/4 cup flaked coconut (optional)Filling:In a microwave-safe bowl, heat the cream cheese on low power for 30-40 seconds. Stir in the sugar, vanilla and salt; set aside.Batter:In the bowl of a stand mixer fitted with a whisk attachment, blend together the dry ingredients.In a separate small bowl, whisk together the eggs, water, and oil. Switch out the whisk attachment on your mixer with the paddle attachment, and, using a low speed, blend thethe wet ingredients into the dry ingredients, mixing just until blended. Using a rubber spatula, fold in by hand the grated carrots (and coconut, if using), making sure they are evenly incorporated throughout the batter.Drop about 2 tablespoons of the batter into 12 greased muffin cups, spreading it to cover the bottom.Dollop a heaping tablespoon of filling on top of the batter. Now, use the remaining batterto fill the muffin cups quite full, using a spoon to evenly spread the top layer of batter so it completely covers the filling center. The batter will come about 1/4″ to 3/8″ from the top of each muffin cup, depending upon the size of your muffin tins. (The original recipe says you will probably have some batter remaining after this step; I did not.)Bake the muffins in a 400-degree oven until a toothpick inserted into the cake part of one (not into the cream cheese center) comes out clean, about 18-20 minutes. The tops of the muffins will feel firm to the touch.Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack.Wait to serve the muffins until they have cooled for a half hour or so, so the filling has ample time to firm up.

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.

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Comments

The Yellow Cape Cod says
March 27, 2012 at 2:10 pm

Oh my word, those look amazing. Pinning to my must try recipe files. Thanks for sharing!
i.ikeda says
March 27, 2012 at 2:10 pm
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These look scrumptious! Must try with the coconut (I’m a big fan of both carrots and coconuts, yum).
Jen @ My Own Road says
March 27, 2012 at 2:18 pm

Mmmm, wish I had one right now!
Kara says
March 27, 2012 at 3:12 pm

I am just the same, I feel like I must make carrot cake every single spring!
Kellie says
March 27, 2012 at 3:46 pm

OMGOSH.. these look Amazing! Yummy. 🙂 Thanks for sharing 🙂
Beverly {Flamingo Toes} says
March 27, 2012 at 4:36 pm

These look amazing Amy!! YUM! Carrot cake is one of our favorites – I’m printing this out to do this weekend!
patti west says
March 27, 2012 at 4:43 pm

Thanks for the recipe, Amy! I’m going to add these to my Easter buffet table. 🙂
Andrea @ Decorating Cents says
March 27, 2012 at 8:35 pm

Oh yeah. My husband loves carrot cake. These would rock his socks.
Bonnie @ Uncommon says
March 27, 2012 at 9:22 pm

oh good gravy!! my family LOVES carrot cake and this is just perfecto!! Pinnning!! 🙂
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Sue says
March 28, 2012 at 3:16 am

What a nice surprise inside each muffin:) YUM!
paula says
March 28, 2012 at 3:16 pm

I am hosting a brunch on Saturday and have been looking for the perfect muffin recipe….looks like I just found it! These look superb!
Krys says
April 7, 2012 at 9:39 pm

Hrmm.. I made these as goodies for this years easter hunt. (We hide baked goods and other surprises instead of chocolate.) Despite my cooling the cheese mixture before I spooned it in the middle, and then topping it off with batter, they sort of separated where the cream cheese meets the muffin. So there’s a top, a bottom and the top is a mixed cream cheese/better sort of marble. Not pretty, but delicious! Any ideas what may have happened?
Amy @ Positively Splendid says
April 9, 2012 at 5:20 pm

@Krys – I am so sorry you didn’t have any luck here! Did you by chance try to spread the top layer with a spatula to cover the cream layer? That would be the only reason I can think of for everything getting muddled. I am sorry not to be of more help!
Kathy says
May 30, 2012 at 4:59 pm

Thank you for this excellent recipe! I hope you don’t mind that I linked it to my blog. http://bountifulbasketsbreakdown.blogspot.com/
Liz says
May 27, 2013 at 4:20 pm

Hi, I tried out this recipe and it was lovely, thanks for sharing the recipe!
http://thesugarlump.blogspot.co.uk/2013/05/carrot-cake-cupcakes.html
Liz
- Amy @ Positively Splendid says
  May 28, 2013 at 11:57 am
  
  You are very welcome! I’m so glad you enjoyed them.
Cristy says
September 20, 2013 at 6:56 pm

These looks delicious!! Do I need to refrigerate leftovers?
- Amy @ Positively Splendid says
  September 21, 2013 at 8:48 pm
  
  I refrigerated the leftovers because of the cream cheese filling. Great question! Thanks for stopping in.
  - Cristy says
    September 23, 2013 at 11:55 pm
    
    Thanks for answering 🙂
Suze R. says
February 4, 2014 at 3:36 pm

These would be a great Valentine’s Day treat for my husband who loves carrot cake!
Hillary says
February 4, 2014 at 8:38 pm

These look delicious. My favorite carrot cake recipe has crushed pineapple in it and I am just wondering if it would work in these or if it would mess them up. Has anyone tried it?
- Amy @ Positively Splendid says
  February 6, 2014 at 1:12 pm
  
  Hi, Hillary! You would probably need to adjust the other wet ingredients slightly to compensate for the added liquid in the pineapple. If you give it a try, I’d love to hear your results!