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

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4.5 28 17
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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar

Nutritional Facts

1 muffin: 288 calories, 14g fat (5g saturated fat), 56mg cholesterol, 370mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Cream Cheese Carrot Muffins in Taste of Home October/November 2007, p39

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alanaalana User ID: 7200306 74935
Reviewed Jul. 11, 2014

"this is tooo dry... only one egg... I through it away... discusting...!!"

kerrynjames User ID: 5662698 206676
Reviewed Dec. 2, 2012

"We loved these! We also got a layer rather than a center, but they are tasty anyway. Next time, I think I'm going to lightly swirl the filling in rather than just drop it. Thanks for the recipe!"

galinthewoods User ID: 3317961 206675
Reviewed Sep. 16, 2011

"My family loved these. We got "the layer" but did not care. It's hard to decide if these are breakfast or dessert!"

katie_125 User ID: 4634535 141490
Reviewed Apr. 10, 2011

"I have made other muffins w/ cream cheese in the middle & in order to get a "center" of cream cheese instead of a layer, the cream cheese needs to be cold and solid. If the batter is sweet enough, you can just take a melon baller and drop the cold, solid cheese into the middle, without having to soften it and add sugar/egg like this recipe calls for. It will stay in that shape and give you better results."

senzascusa User ID: 2756822 146639
Reviewed Apr. 8, 2011

"I'm wondering if I did something wrong or my ingredients were wonky? Everyone seems to have loved this, but my husband and I found them very heavy. The carrot batter tasted inCREDible, so I figured I'd love them.

I found the filled so strange though--it almost seems like some ingredients are missing. If TOH triple tests, or whatever, how does their filling look so perfect? It should have been a filling layer like the rest of us.
Part of me wants to make these again to give them another chance cuz I really want them to be amazing, and a part of me says that would be a waste of money to try again. The filling layer was liquid-like, but I had expected it to be thick like icing."

juicyfruit007 User ID: 1404522 74934
Reviewed Oct. 27, 2010

"Tender, moist and delicious! Better cold, IMO."

tracy197600 User ID: 3040337 120869
Reviewed Apr. 23, 2010

"my Family loves this recipe and I do not even add the cram cheese. I add raisins insetd."

mbuck6027 User ID: 1439723 206674
Reviewed Nov. 13, 2009

"These were awesome! As many other readers have mentioned I too had problems with the filling looking more like a layer. I think the next time I will fill a piping bag and squeeze the filling into the center of the batter."

smhobden User ID: 3330247 146590
Reviewed Jul. 28, 2009

"Cream Cheese Carrot Muffins

I made these using shredded Carrots, with Crushed Pinapple to make 2 cups, so GOOD I also added Raisins!"

Joscy User ID: 2694585 126737
Reviewed Jul. 21, 2009

"I have same question about carb count, however, I do not use insulin pump. Thank you."

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