I found an online recipe for inside-out carrot cake muffins right before Easter. I though the idea was genius! Since I love this pumpkin recipe so much, I was sure that the recipe would become a favorite. However, after following the poorly written recipe (which yielded dry not-worth-the-calories muffins) I decided to combine two loved recipes into my own version. Below is the tasty result.
Carrot Cake:
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot
Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots.
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot
Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots.
Filling:
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 Tbs all-purpose flour
1 large egg
Mix together filling ingredients. Grease tart pans or muffin tins. Fill pans 1/4 way with cake mixture, layer another 1/4 filling on top, finish with 1/4 more carrot cake on top of filling. Bake 25-35 minutes.
P.S. Jeanelle thanks for the recipes! :) The filling is from your pumpkin bread. I am not sure on the carrot cake portion, but Anna thought it was yours as well.
