Best Inside Out Carrot Cake Recipes

INSIDE-OUT CARROT CAKE COOKIES

Steps:

• 1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
• 2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
• 3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
• 4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
• 5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
• 6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
• 7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.

INSIDE-OUT CARROT CAKE COOKIES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
• Whisk together flour, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
• Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
• While cookies are baking, blend cream cheese and honey in a food processor until smooth.
• Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

INSIDE OUT CARROT CAKE COOKIES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets
• Whisk together flour, cinnamon, baking soda, salt in a bowl.
• Beat together butter, sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts and raisins at low speed, then add flour mixture until combined.
• Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.
• Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.
• While cookies are baking, blend cream cheese and honey in a food processor until smooth
• Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.

INSIDE-OUT CARROT CAKE

Steps:

• In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
• Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.

INSIDE-OUT CARROT CAKE MUFFINS

Steps:

• 1. Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
• 2. For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
• 3. For Muffin Batter: Whisk together all dry ingredients.
• 4. In a small bowl whisk together eggs, water and oil until well combined.
• 5. Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
• 6. Add carrots and stir.
• 7. Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
• 8. Bake about 20 minutes. Top of muffins will be firm.

INSIDE-OUT CARROT CAKE MUFFINS RECIPE VIDEO

Steps:

• 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!