Saturday, April 30, 2011

Inside-out carrot cake


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 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.


Kennan said...

That sounds amazing! I'm definitely going to try it!

Jeanelle said...

You are so creative!!! Yes that's my carrot cake recipe too. I'm going to have to try this awesome idea. And I got to see Robert and Emy last night at Jamie Catron's reception. Made me miss all of the Munks!!!

Elissa Stewart said...

I'm glad you finally got to use that fun print. And of course the whole enchilada/tart/cake/photo looks amazing as well.