Inside-Out Carrot Cake Muffins Video
Who’s ready for a fresh take on an all-time favorite? We put the creamy frosting on the inside of our carrot cake muffins because, well, why not? It’s different and totally delicious!
Some of the frosting will get absorbed into the cake during the baking process, making them extra moist and delicious!
Don’t be tempted to use more filling than what the recipe calls for, even if you have extra. Otherwise, you won’t be able to fit your batter into the muffin tins. We promise you’ll use all of the filling before baking is done.
And to make things super simple, use a half package of baby carrots and grind them in a food processor. No peeling and no weighing—so easy!
Inside-Out Carrot Cake Muffins Recipe
We turned our carrot cake muffins inside out! The frosting in these carrot cake muffins is baked inside, making for a delicious surprise with every bite!
Yield: 12 muffins
cream cheese filling
- 8 oz package cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 pinch salt
- 1 cup granulated sugar
- 2/3 cup oil
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 lb carrots, grated, 1½–2 cups
- 3/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- Preheat oven to 375 degrees and line a muffin tin with paper liners. Grate the carrots on a box grater and then set aside.
- In a separate medium-sized bowl, add all of the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
- In a large mixing bowl, whisk sugar, oil, eggs and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Sift the flour and baking soda on top of the wet ingredients and gently fold until completely blended. Set aside.
- Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter. (You will not use up all of the filling at this point.) Use the remaining cake batter to fill each muffin to within about ¼" from the top. (Enough to completely cover the filling.)
- Bake 18–20 minutes until the sides of the muffin are firm to the touch. (It is likely that the filling will have begun to ooze from the top of the muffins, which is what you want!) Remove the cakes from the oven and cool them on a rack for about 10 minutes.
- While the cakes are cooling, fill a pastry bag with a small round tip (or resealable bag with the corner snipped) with your remaining cream cheese filling and pipe into the hole where the filling broke through the top of the muffin. (There will be a small hollow cavity inside the muffin that we want to fill with the remaining frosting.) Serve these fun original cakes warm or at room temperature. Enjoy!
Add a scoop of ice cream or sorbet on the side for a special dessert!
Calories: 292kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Cholesterol: 56mg, Sodium: 525mg, Potassium: 113mg, Fiber: 1g, Sugar: 22g
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These were good and everyone loved them…except the carrots turned green! I made the muffins the night before and put them into a tupperware container. The next morning, I thought they had molded… I later found out that carrots will react to baking soda and turn green. I’m wondering if baking powder can be used instead…? Otherwise, these muffins were a crowd hit!
Can these be frozen?
Best thing I ever made. Coconut oil worked well too.
One of our favourite muffin recipes. We added some golden raisins to the recipe as well, simply because we really like raisins, turned out great. Thanks for what you do.
These were out of this world amazing. I subbed butter for oil and they were light and fluffy and packed with delicious flavor. I HIGHLY recommend.