– 2 cups All-purpose Flour – 1 1/2 cups Granulated Sugar – 1 tbsp Cinnamon – 1 1/2 tsp Baking Soda – 1 tsp Salt – 1 cup Vegetable Oil such as canola or other flavourless oil – 1 tsp Vanilla Extract – 3 Eggs large – 3 1/2 cups Carrot shredded – 1/2 cups Walnuts roughly chopped + additional for topping
Cheesecake Filling
– 1 package (8 oz or 225g) Cream Cheese – 1/4 cup Granulated Sugar – 1 Egg large
**Instructions**
– Preheat oven to 350F (or 325F Convection bake). Line one 12-muffin baking tin with paper liners.
Cheesecake Filling
1. In a small bowl, mix cream cheese, sugar, and egg until smooth and creamy. Set aside.
Moist Carrot Cake
1. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt. Whisk to sift and aerate mixture. 2. To the centre of the bowl filled with your dry mixture, add oil, vanilla, and eggs. Use whisk to mash eggs prior to combining all ingredients together. Mixture will be thick. Add chopped walnuts and shredded carrots, folding with spatula until mixture is evenly incorporated. Mixture will appear wet and speckled with shredded carrot. 3. Half-fill 12 lined muffin holders. Add ~1 tbsp of cream cheese mixture to each muffin. Top with remaining muffin batter. Sprinkle with additional walnuts to top. 4. Bake carrot cake muffins at 350F for ~45 min (40-48 min) or until a toothpick inserted into the centre comes out clean or with a few crumbs attached. Let cool for 10 min in muffin tin prior to allowing to cool completely on wire cooling rack. 5. Enjoy!
Apricotdreams76
Bet you could use zucchini instead of carrot as I like both.
2 Comments
**Recipe:** https://themindfulmeringue.com/carrot-cake-muffins/
**Ingredients**
– 2 cups All-purpose Flour
– 1 1/2 cups Granulated Sugar
– 1 tbsp Cinnamon
– 1 1/2 tsp Baking Soda
– 1 tsp Salt
– 1 cup Vegetable Oil such as canola or other flavourless oil
– 1 tsp Vanilla Extract
– 3 Eggs large
– 3 1/2 cups Carrot shredded
– 1/2 cups Walnuts roughly chopped + additional for topping
Cheesecake Filling
– 1 package (8 oz or 225g) Cream Cheese
– 1/4 cup Granulated Sugar
– 1 Egg large
**Instructions**
– Preheat oven to 350F (or 325F Convection bake). Line one 12-muffin baking tin with paper liners.
Cheesecake Filling
1. In a small bowl, mix cream cheese, sugar, and egg until smooth and creamy. Set aside.
Moist Carrot Cake
1. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt. Whisk to sift and aerate mixture.
2. To the centre of the bowl filled with your dry mixture, add oil, vanilla, and eggs. Use whisk to mash eggs prior to combining all ingredients together. Mixture will be thick. Add chopped walnuts and shredded carrots, folding with spatula until mixture is evenly incorporated. Mixture will appear wet and speckled with shredded carrot.
3. Half-fill 12 lined muffin holders. Add ~1 tbsp of cream cheese mixture to each muffin. Top with remaining muffin batter. Sprinkle with additional walnuts to top.
4. Bake carrot cake muffins at 350F for ~45 min (40-48 min) or until a toothpick inserted into the centre comes out clean or with a few crumbs attached. Let cool for 10 min in muffin tin prior to allowing to cool completely on wire cooling rack.
5. Enjoy!
Bet you could use zucchini instead of carrot as I like both.