Best Inside Out Carrot Cake Muffins Recipe Video Recipes

INSIDE OUT CARROT CAKE MUFFINS

Inside Out Carrot Cake Muffins image

Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

Provided by Shelly

Categories Muffins

Time 35m

Number Of Ingredients 14

Ingredients

8- ounces cream cheese, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 cup light brown sugar packed
2 eggs
1 teaspoon vanilla
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots
1/4 cup coarse sugar (like Sugar in the Raw)

Steps:

Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
In another medium sized bowl whisk the eggs, oil and water together until foamy.
Stir the wet ingredients into the flour mixture and fold in the carrots.
Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
Bake for 20 minutes until the muffins are set.
Serve warm or room temperature

Nutrition Facts : ServingSize 1 muffin, Calories 272 calories, Sugar 24.6 g, Sodium 151.7 mg, Fat 10.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 0.9 g, Protein 3.8 g, Cholesterol 40.1 mg

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

CARROT CAKE MUFFINS

Carrot Cake Muffins image

Loaded with carrots, crushed pineapple, pecans and raisins - these hearty muffins offer everything you love about carrot cake!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 15

Number Of Ingredients 13

Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 can (8 oz) crushed pineapple in juice, drained
1/4 cup vegetable oil
2 whole eggs
2 egg whites
3 teaspoons vanilla
3 cups grated carrots
1/2 cup chopped pecans, toasted
1/2 cup golden raisins

Steps:

Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg

INSIDE-OUT CARROT CAKE MUFFINS

Inside-Out Carrot Cake Muffins image

A delightful and lighter version of carrot cake.

Provided by Michaela Blake

Categories Other Breakfast

Time 20m

Number Of Ingredients 17

Ingredients

FILLING:
8oz pkg cream cheese
1/4 c sugar
few drops fiori di sicilia, optional
MUFFINS
2 1/4 c all-purpose flour
1/2 c granulated sugar
1/4 c light brown sugar, firmly packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
2 large eggs
3/4 c water
1/3 c vegetable oil
1 c grated carrots, lightly packed(about 2 medium-large)

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.