Cream Cheese Carrot Cake Muffins

With The Great British Bake Off leaving our screens on Tuesday, I decided I should do my own bit of baking to fill the void. I got the craving for Carrot Cake whilst at work yesterday so made the decision to make that – strangely enough as I was scrolling through my Twitter feed I noticed a fellow blogger had posted a new post making Cream Cheese Carrot Cake Muffins. I was sold – they looked divine! You can check out Kate’s here.

Carrot cake seems like a bit of a task to make sometimes, but this recipe is really simple and easy to follow. The amount of carrot you put in almost makes them healthy…until you dollop the cream cheese in.

Please excuse the messy tray, I’m a tidy cook but not a tidy baker.

Just check out that cream cheese bursting at the seams – mouth watering.

To make these fine specimens you will need:

Filling:
8 oz Cream Cheese (I used full fat Philadelphia)
1 3/4 Granulated Sugar

Muffins:

9 1/2 oz Plain Flour
3 1/2 Granulated Sugar (I used Caster Sugar)
1 3/4 Light Brown Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1 1/2 Teaspoons Ground Cinnamon
3/4 Teaspoon Ground Ginger
3/4 Teaspoon Salt
2 Large Eggs
6 L.oz Water
2 1/2 L.oz Vegetable Oil
4 3/4 oz Grated Carrots

Makes 12

1. Preheat the oven 180/200°C. Place your muffin cases in the tray.
2. Put the cream cheese in a bowl and put in the microwave for 40 seconds. Then mix in the sugar. Leave to the side.
3. Mix together all the dry ingredients in one bowl.
4. Whisk up the wet ingredients in another bowl, before gradually adding it to the dry mixture.
5. Once all incorporated, add the grated carrots.
6. Spoon in approx 2 tablespoons of the muffin mixture into each case. Then add a dollop of cream cheese. Cover each with about 1 tablespoon or enough muffin mixture to fill the cases about 3/4 full.
7. Place in the oven for 20 mins.

These are a great replacement for a carrot cake that are rich in flavour and moist throughout. You could even add a sprinkle of nuts if you’re missing that little extra crunch. You can eat these warm so that the cream cheese is still soft or wait until they cool down and enjoy the cream cheese a little firmer. Either works well for me!

You can find the recipe here. Enjoy!

Advertisements

2 thoughts on “Cream Cheese Carrot Cake Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s