Carrot Cake Cream Cheese Muffins

These muffins are perfect for any Easter brunch or just a yummy breakfast.  You know that even the Easter bunny himself might like to try some!  I made these muffins for breakfast today and I just couldn’t get enough of these moist and yummy Carrot Cake Cream Cheese muffins!  If you are looking for an fun Easter brunch item this is a great one to try out.  Aren’t they gorgeous?


 You know, growing up my father loved carrot cake and I was never really into it.  But now that I’m an adult, bring on the carrot cake.  These muffins have some veggies and are kid friendly too!  Who doesn’t like a little cream cheese in their muffins as a snack!? If you try them out, let me know!

Carrot Cake Cream Cheese Muffins

Adapted from The Curvy Carrot


8 ounces of cream cheese
1/4 cup sucanut
1/4 teaspoon almond extract


2 1/4 cup Whole Wheat Flour
1/2 cup sucanut
1/4 coconut sugar (or brown sugar)
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup coconut oil
1 cup grated carrots

Preheat Oven to 400 F.

Melt cream cheese until it is softened, add sucanut and almond extract. And, set aside.  You might even want to set it aside in the freezer to avoid to much cheese melting once you slip everything into the oven.  It can help you avoid explosions.

In a medium bowl, whisk flour, sucanut, coconut sugar, baking powder, cinnamon, ginger, and salt.

Add wet ingredients to the dry and stir until combined.

Fold in carrots. Optional, you could also add raisins and/or nuts.

Drop a tablespoon or two on the bottom of each muffin cup until the bottom is covered, you’ll want to reserve the remaining batter for after you put the cream cheese on the batter.

Drop another tablespoon of cream cheese mixture onto the top of the batter of each muffin.  Then, cover each muffin with remaining carrot batter and spread evenly over the top.

Bake 20 minutes or until the toothpick comes out clean.




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