1/8 teaspoon each ground allspice, cloves and nutmeg
1/3 cup canola oil
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.