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

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Amy W
Amy W

Do leftover muffins need to be stored in the fridge or can they stay out at room temp? Thanks 🙂

PJ Hamel
PJ Hamel

Thanks so much for posting this, and for the shout-out to King Arthur Flour – your photos are gorgeous!


I love carrot cake with pineapple …can I add pineapple to this recipe ?

Heather @ My Overflowing Cup

Oh, you’re definitely not alone! This is a brilliant idea, and your pics are gorgeous. Thanks for sharing. I look forward to reading more of your blog.

Deauna @ Honesty’s Protégée

These look delicious. I’m saving this recipe for tomorrow morning!


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!!

Barbara Dixon

Made these this morning and I LOVE that the frosting is mixed in. A real one stop shop muffin good with coffee for dessert.

Mimi @ Culinary Couture

Frosting baked inside? Yes please!


What would be the amount of whole wheat flour if I substituted?

Anna @ Crunchy Creamy Sweet

Yes, please! What a fantastic idea!


I could use one of these right now! Yum!

Bridgette Blakeslee
Bridgette Blakeslee

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


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!


These muffins look amazing! What a great snack 🙂

Chloe @ foodlikecake

These are so cute!!

Samina | The Cupcake Confession

These muffins are SOOOOOO good!!!! OMG!!!! That frosting playing peek-a-boo is my favorite part of these muffins! I wish I could just sinkkkkkkkk my teeth into this carrot and cream cheese goodness!!!! LIKE, RIGHT NOW!

Emily @ Life on Food

Semi hidden frosting. I like that. These look delicious.


I have lots of ripe bananas, is it possible to substitute bananas for the carrots?

Katrina @ Warm Vanilla Sugar

I am all over this!! LOVE!

Lisa {Sweet 2 Eat Baking}

Oh my goodness, that frosting leaking out just makes me want to lick the screen.

I’m not a fan of carrot cake, but I’m sure I could get on board with these!

Angelyn @ Everyday Desserts

This is SO my kind of breakfast.

Sammi @Sammi Sunshine

These look yum, yum, yummy! My dad’s favorite cake is carrot cake. These would be a nice treat for him since they’re a little different. 🙂


I love this idea – huge carrot cake fan here so this is perfect!

Averie @ Averie Cooks

Shelly I just want to reach into the screen and lick that frosting/filling right off! These look so fabulous! pinned


My stomach is growling for these muffins!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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