Breakfast Recipes Snacks

Inside Out Carrot Cake Muffins

On Wednesday morning, it was cold and clear.

Ashley came over with her boys, and we talked about blogging and other fun things while Ella kept saying, “How am I supposed to get to know her if you won’t let me talk to her?”

There had been some snow warnings, so after Ashley headed out, Bart fed the girls lunch while I ran to the grocery store to do my weekly shopping.

As I was checking out, it started to snow. Hard.

We live just a few blocks from the grocery store, so I had no trouble getting home, but within an hour everything was coated (you can see a photo of my view from my office windows). By early evening, our entire street was just one blanket of white.

Duke was closed on both Thursday and Friday, and the snow just kept coming down.

People were abandoning their cars in the middle of the road (it took Ashley two hours to get home – usually a 30 minute drive), and we ended up staying home until Saturday, when the sun came out and the snow started melting quickly.

Our Valentine’s Day lunch date was canceled because everything on Friday was shut down (although, last year we had our romantic Valentine’s Day meal in a McDonald’s parking lot, so snowed in actually may have been an improvement).

Obviously, on such a snow weekend, you bake.

And I made these carrot cake muffins I’ve been meaning to make for some two years now. I’m nothing if not prompt.

I already enjoy carrot anything (except plain carrots which . . .why would you even eat that? What’s the point?), and filled with sweetened cream cheese?

Sign me up for the next snow day.(And then because I can never get enough muffins, I made a batch of these a few days later).


Inside Out Carrot Cake Muffins

(adapted from King Arthur's Flour)
Course Breakfast, Snack
Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 47 minutes
Servings 14 muffins (I know, I'm sorry)
Author Janssen Bradshaw


Cream Cheese Filling:

  • 6 oz softened cream cheese
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Muffin Batter:

  • 2 eggs
  • 3/4 cup water
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 4 carrots finely grated
  • Coarse or regular sugar granulated for sprinkling


  1. Preheat the oven to 400 degrees. Line muffin tins with paper liners or grease. Set aside.

  2. In a small bowl, whisk together the cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
  3. In the bowl of a stand mixer, beat the eggs, water, oil, and vanilla together until smooth. Add the flour, both sugars, baking powder, soda, spices, and salt, and stir until just barely combined. Quickly fold in the carrots and coconut.
  4. Fill the muffin tins 1/3 full with batter, then divide the cream cheese filling between the muffins cups (try to keep it from touching the sides of the muffin tins. Then put an additional scoop of batter on top of the filling to cover the cream cheese. Tins should be about 3/4s full.
  5. Sprinkle with coarse sugar and bake for 22-25 minutes, until the tops are browned and spring back when you press gently on the top.
  6. Let cool for about 20 minutes before serving.

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  • Reply Ashley February 17, 2014 at 1:03 pm

    Oooohhh yummm!!!! I totally agree…when you're snowed in, you bake!

    Isn't it insane how fast the snow came down?! I still can't get over it.

  • Reply Rachel February 17, 2014 at 2:01 pm

    Whoa nelly. These look so, so good! I made (tried to make) carrot cake sandwich cookies with cream cheese filling a few weeks ago, and they were such a disappointment. So my craving for carrot cake has gone unsatisfied (travesty!!!). I might just make these today!

  • Reply Paige Flamm February 17, 2014 at 2:37 pm

    You're more than welcome to make these for us anytime… we'll bring the donuts 😉

  • Reply Angele Sears-Debono February 17, 2014 at 9:29 pm

    Thanks for sharing. I was looking for a "different flavour " cupcake recipe other than my usual vanilla or chocolate staple ones.
    They look delish. Will let you know how they turn out.
    New on the blog:

  • Reply Mimsie February 17, 2014 at 10:53 pm

    Oh, these look so yummy. I've never made anything with coconut oil–just bought some, so these will be a great recipe to start with. Thanks for sharing!

  • Reply KrazyKook February 18, 2014 at 9:19 pm

    This sounds so over the top wonderful !!! My question is on the amount of carrots? available in so many sizes, so using 4 could be a lot or very little Can't wait to make these!

    • Reply Janssen February 19, 2014 at 8:04 pm

      oh good question. You're aiming for around 1 cup.

  • Reply Jonathon DeLouis February 18, 2014 at 9:32 pm

    This is looks so yummy! Can't wait to try it! 🙂

    You should check out my blog!

  • Reply Chloe Quinlan February 21, 2014 at 12:39 pm

    These inside out muffins look so tasty. I do love a good muffin and carrot cake is my favourite so win win. I might try them this weekend.

    Check out my blog!-

  • Reply J. March 1, 2014 at 6:10 pm

    Made these yesterday! They were a hit with everyone at my house, thanks!

  • Reply uma55 March 21, 2014 at 10:45 pm

    I just made these & they are YUMMO. I forgot to sprinkle the tops with sugar, i don't think anyone really missed it. Thank you for sharing 🙂

  • Reply Leslie Hudson June 6, 2014 at 10:20 pm

    How do these freeze? Having a big party and these look yummy!!

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