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Carrot Cake Muffins

yummy carrot cake muffin with cream cheese filling in the center
Prep Time 20 mins
Cook Time 12 mins
Course Breakfast, Snack
Servings 24 mini muffins


  • 1/2 cup AP flour
  • 1/2 cup white wheat flour (or more AP)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 2 large eggs beaten
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup canola oil
  • 1 cup finely shredded carrot
  • 1/4 cup raisins whole, chopped or pureed
  • 1 tsp vanilla

For the filling:

  • 4 oz cream cheese softened
  • 1 large egg yolk
  • 3 tbsp sugar
  • 1/2 tsp vanilla


  • Heat the oven to 350.
  • In a small bowl, make the filing by mixing the ingredients and whisking until smooth.
  • In a large bowl, whisk together the eggs, sugar, brown sugar, oil and vanilla. Shred the carrots in a food processor and puree the raisins if you are going to. Add the carrots and raisins.
  • Whisk the flours, baking powder, baking soda, spices and salt in another bowl. Gently fold this mixture into the wet ingredients and mix just until combined.
  • Grease your muffin tins (I use baker's joy) and place a small amount of batter in the bottom. Then add a dollop of filling, and top with more batter. Do not overfill the wells. There should still be some space at the top.
  • Bake for about 10 minutes for mini and 14 for large muffins or until a toothpick in the center comes out clean. You should not see any wet batter on it. Allow to cool for 10 min in the pan then remove. You can store in an air tight container for a few days, or freeze.
Keyword Breakfast, Muffins, Snack