Cream Cheese Carrot Muffins Recipe

 Cream Cheese Carrot Muffins Recipe Cream Cheese Carrot Muffins Recipe photo by Taste of Home Rating 5

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I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!—Francy Schneidecker, Tillamook, Oregon

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Cream Cheese Carrot Muffins Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 12 Servings
    •
25 20 45

Ingredients

  • 1 can (15 ounces) sliced carrots, drained
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar

Directions

  • Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened.
  • Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 288 calories, 14 g fat (5 g saturated fat), 56 mg cholesterol, 370 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cream Cheese Carrot Muffins in Taste of Home October/November 2007, p39

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Reviews for Cream Cheese Carrot Muffins

Cream Cheese Carrot Muffins Recipe

Cream Cheese Carrot Muffins

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(21-29) of 29 reviews

Reviewed on Apr. 09, 2009 by emsanders

What was the answer to joygal522's question? I would like to know too!! Evelyn

Reviewed on Apr. 09, 2009 by emsanders

Reviewed on Apr. 09, 2009 by joygal522

what size baby food carrots would you substitute for the 15 oz canned, pureed? same? or less? joygal

Reviewed on Apr. 09, 2009 by luceefn

Would cooked frozen carrots work as well as canned?

luceefn

Reviewed on Apr. 09, 2009 by dlwztw

When I make carrot cake, I use baby food of carrots. It works fine and I'm going to try it for this recipe.

Reviewed on Apr. 09, 2009 by donnab1

These sound wonderful. I just added canned carrots to my grocery list. That will be better than grating fresh carrots...

dbram

Reviewed on Apr. 09, 2009 by karlas_kitchen

Sound wonderful, but will probably just cook the carrots instead of from a can as I don't like the flavor of canned carrots.

Reviewed on Apr. 09, 2009 by kgoulden

I intend making these goodies within the hour....I have all the ingredients on hand. The photo looks soooo good!

Reviewed on Apr. 09, 2009 by smfeldner

these look so good! i can't wait to make them!!

 
 

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