Carrot Cake Muffins with Cream Cheese Filling

Name: Carrot Cake Muffins with Cream Cheese Filling
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 190 g light brown soft sugar plus 1 tbsp for sprinkling; 200 g self-raising flour; 175 g carrots, peeled and grated; 100 g full-fat soft cheese; 150 ml sunflower oil; 2 eggs; 50 g raisins; 50 g walnuts, roughly chopped; 2 tsp ground cinnamon; 2 tsp vanilla extract; 1.5 tsp ground ginger; 1 tsp bicarbonate of soda; 1 orange zested

Enjoy the classic flavors of carrot cake in a convenient muffin form, featuring a hidden creamy cheesecake center. These moist, spiced treats are packed with grated carrots, walnuts, and raisins for the perfect snack or breakfast.

Servings12 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

light brown soft sugar plus 1 tbsp for sprinkling
190 g
self-raising flour
200 g
carrots, peeled and grated
175 g
full-fat soft cheese
100 g
sunflower oil
150 ml
eggs
2
raisins
50 g
walnuts, roughly chopped
50 g
ground cinnamon
2 tsp
vanilla extract
2 tsp
ground ginger
1.5 tsp
bicarbonate of soda
1 tsp
orange zested
1

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4) and line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the self-raising flour, 175g of light brown soft sugar, bicarbonate of soda, ground cinnamon, ground ginger, and a pinch of salt.

In a separate jug or bowl, whisk the eggs, sunflower oil, orange zest, and vanilla extract until well combined. Pour this wet mixture into the bowl with the dry ingredients. Add the grated carrots, raisins, and chopped walnuts, then fold everything together with a spatula until just combined.

Spoon approximately 2 tablespoons of the carrot cake batter into the bottom of each muffin case. Place a 1/2 tablespoon dollop of soft cheese in the center of each, then cover with the remaining carrot cake mixture. Sprinkle the extra 1 tablespoon of brown sugar over the tops.

Bake for 25 minutes until the muffins have risen and turned golden brown. Transfer the muffins to a wire rack to cool completely. These will keep well in an airtight container for up to three days.

Chef's Tips

For the best texture, ensure your cream cheese is at room temperature before layering. If you prefer a nut-free version, you can easily swap the walnuts for extra raisins or seeds.