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Cream Cheese Carrot Muffins Recipe


Bite into these smooth carrot muffins to reach the surprise sweetened cream cheese filling. Extra gooey-good when served warm from the oven!

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Rate this recipe 4.4/5 (13 Votes)


  • 1 (15-ounce) can 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 (8-ounce) package cream cheese, softened
  • 1 egg
  • 1/4 cup sugar


Servings 12
Preparation time 25mins
Cooking time 45mins
Adapted from


Step 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 dry ingredients just until moistened.

Fill 12 greased muffin cups one third full. Reserve remaining batter.

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°F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes, then remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

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