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Carrot Cake Muffins on a cooling rack topped with crunchy sugar

Inside Out Carrot Cake Muffins

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 15 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: Breakfast


Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!




  • 8– ounces cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla


  • 2 1/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots
  • 1/4 cup coarse sugar (like Sugar in the Raw)


  1. Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
  2. Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
  3. Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
  4. In another medium sized bowl whisk the eggs, oil and water together until foamy.
  5. Stir the wet ingredients into the flour mixture and fold in the carrots.
  6. Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
  7. Bake for 20 minutes until the muffins are set.
  8. Serve warm or room temperature


Store airtight in the refrigerator for up to 3 days

Freeze for up to 30 days


  • Serving Size: 1 muffin
  • Calories: 272
  • Sugar: 24.6 g
  • Sodium: 151.7 mg
  • Fat: 10.9 g
  • Carbohydrates: 40.5 g
  • Protein: 3.8 g
  • Cholesterol: 40.1 mg

Keywords: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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