Carrot cake muffins with cream cheese filling

Happy Day Before Easter! I have a super yummy Easter treat for you and you might just have all of the ingredients sitting in your pantry and refrigerator. Carrot Cake Muffins with Cream Cheese Filling are amazing! I always loved carrot cake growing up and the cream cheese frosting was an added scrumptious bonus. It is the perfect time of year for these treats and they were a huge hit at my house! My kids kept coming back in the kitchen for “one more bite”. I have to admit that I kept breaking off little pieces and eating more bites. I was so excited when I found this recipe at King Arthur Flour during my Easter Pinterest search. Since my brother and his family were driving to Arizona and were going to arrive super late, I thought Carrot Cake Muffins with Cream Cheese Filling, with a side of fruit, could also work for an easy and delicious breakfast the next day. Carrots are in there, so they have to be healthy, right?! These muffins would be perfect on Easter, whether you are staying home or going to a friend or family’s house, or for any fun occasion in spring. They are a tasty, moist, and addictive treat and will disappear quickly. I have a feeling my kids will be requesting Carrot Cake Muffins with Cream Cheese again, very soon. They loved them!

Have a wonderful Easter weekend and enjoy time with family, friends, and loved ones!


  • 8 ounce package cream cheese
  • 1/4 cup sugar
  • 2 1/4 cups flour
  • 1/2 cup sugar
  • ¼ cup light brown sugar firmly packed
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots lightly packed )about 2 medium-large carrots)
  • sparkling white sugar


  • Preheat oven to 400 degrees
  • Place cream cheese in a microwave-safe bowl and heat on low power for 40 seconds
  • Stir in 1/4 cup granulated sugar
  • Stir until smooth and set the filling aside while you make the muffin batter
  • Whisk together the following: flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt
  • In a separate small bowl, add the eggs, water, and vegetable oil and whisk until well combined
  • Stir the wet ingredients into the dry ingredients
  • Add the grated carrots and stir to combine
  • Place paper muffin cups in a cupcake pan and grease the paper cups
  • Put about 2 TBSP of muffin batter in each muffin cup and spread to cover the bottom
  • Drop a heaping TBSP of cream cheese filling on top of the muffin batter
  • Cover the cream cheese filling with enough muffin batter so the muffin cups are very full (next time I will add a little less on the bottom of the muffin cup so the cream cheese filling is more in the middle)
  • Sprinkle sparkling white sugar on top of each muffin
  • Bake for 17 minutes (the original recipe did 20 minutes, but 17 worked perfectly for me)
  • When they are done, a toothpick inserted into the cake part of one (not into the cream cheese filling) will come out clean and the tops of the muffins will feel firm to the touch
  • Remove the muffins from the oven, and immediately tilt them in their cups; a fork works well here
  • Wait 30 minutes or so for the muffins to cool and for the filling to stiffen up


Calories: 284kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 249mg | Potassium: 152mg | Fiber: 1g | Sugar: 18g | Vitamin A: 41.5% | Vitamin C: 0.8% | Calcium: 5.8% | Iron: 8%


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Carrot cake muffins with cream cheese filling