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Carrot Cheesecake Muffins Recipe

Carrot Cheesecake Muffins Recipe

With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:12 servings


  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons grated orange peel
  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup evaporated milk
  • 2 tablespoons orange juice
  • 1-1/4 cups finely grated carrots (about 3 medium)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon


  • 1. In a small bowl, beat the cream cheese, sugar and peel until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts.
  • 2. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts

1 each: 259 calories, 13g fat (6g saturated fat), 63mg cholesterol, 194mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 6g protein.

Reviews for Carrot Cheesecake Muffins

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sulynn051467 User ID: 4338984 204302
Reviewed Nov. 17, 2011

"These were so moist and delicious! Next time I will try adding nuts! As for the layers coming out I followed someone's else advice and put the cream cheese mixture in the fridge/freezer to harden up a bit before adding to muffin pan and they turned out with a nice middle layer! Very addictive!"

christyberry User ID: 5561051 72892
Reviewed Feb. 1, 2011

"So yummy!"

brazenlove User ID: 5575037 30755
Reviewed Dec. 15, 2010

"It's just hard to put the filling in... it turn out to become a layer just like the other reviews said. Flavor-wise, it turned out good."

lisawagner User ID: 4234790 99769
Reviewed Jan. 18, 2010

"I made this for a brunch and the results were wonderful. Not a crumb left. So yummy,moist, and filling."

samicat User ID: 2904791 120554
Reviewed Feb. 6, 2009

"add 1/2 cup crushed pineapple for added moisture."

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