Inside Out Carrot Cake Muffins

Inside Out Cake Cake Muffins ~

These Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time or even dessert! The cream cheese filling bursts out of the top of the muffin, making them just as pretty as they are tasty!

Muffins are pretty under-rated in my house.

The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.

But I think I have solved the issue with these Inside Out Carrot Cake Muffins. Because Cake.

And also because there is frosting baked inside.

It’s like a hidden treasure….except the fact that the frosting begs to be seen and not heard. It peeks out of the top of the muffins while they are baking like, “Hey y’all I’m hereeeeee!

Whatever.  My frosting doesn’t like to be kept on the DL…

Inside Out Carrot Cake Muffins...yummy and perfect for breakfast or dessert!

So yeah, it’s basically carrot cake for brekkie. Done.


Also, here’s my work space. Remote Control and all.

Work Station

Grate up some carrots. Dare I say there is a health factor to these?

Grated Carrots


Frothy Eggs


Cake Cake Muffin Batter

And assemble…

Inside Out Carrot Cake Muffins Assembly GIF

Bake them up and they are gorgeous little breakfast cakes.

The Inside of an Inside Out Carrot Cake Muffin!

Can’t beat that.



Inside Out Carrot Cake Muffins


makes 15 muffins



  • 8 oz cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1 tsp vanilla


  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots


  1. Preheat oven to 400°
  2. Line muffin tin with cupcake liners.


  1. Beat cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute. Set aside.


  1. Whisk flour, baking powder, salt, cinnamon and brown sugar together in bowl, set aside.
  2. In another medium sized bowl whisk eggs, oil and water together until foamy.
  3. Stir the dry ingredients into the wet and fold in the carrots.
  4. Place 2 Tablespoons of muffin batter into the bottom of each muffin tin. Top with i Tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese.
  5. Bake for 20 minutes until the muffins are set.
  6. Serve warm or room temperature


adapted from King Arthur Flour


33 Responses

  1. I love the functionality of this idea. Too many times I’ve stuffed my face with a cupcake (and/or muffin) only to smash frosting onto my nose, eyes, and sometimes hair. It’s possible that I’m just devouring them too carelessly, but I’d like to think the cupcake structure is at fault. Kudos! #FrostingOnTheInside

    1. Shelly

      I’m not sure, as bananas are weightier than the carrots, but I bet it would work, at the very least you might have a denser muffin, which isn’t a bad thing!

  2. Krista

    I made these this morning. I wanted to reduce the sugar so I only used 1/2 cups of brown sugar. I upped the carrot to 1 1/ 3 cups. I only used 5oz of cream cheese with 1/3 cup of powdered sugar. They are super delicious!! Thank you for breakfast inspiration this morning!

  3. Bridgette Blakeslee

    Oh my word these look good! Can’t wait until the carrot crop comes out of the garden to try these!

  4. Julie

    Finally a cupcake I can eat! There’s nothing more frustrating than trying to open your mouth wide enough to get an balanced bite of icing and cake only to come away with a blob on your nose! Thanks for sharing!!

Leave a Reply