Ingredients

The following ingredients have 10 Servings
  • 2¼ cups flour
  • ½ cup sugar
  • ¼ cup light brown sugar (packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup carrots (grated)
  • sparkling white sugar
  • 1 package cream cheese (8 ounce, softened)
  • 1/4 cup sugar

Instruction

  • Preheat oven to 400 degrees. Beat together the softened cream cheese and sugar until smooth. Set aside.
  • In a medium sized mixing bowl, whisk together flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
  • In another mixing bowl, whisk together eggs, water and oil. Combine in the bowl with dry ingredients until incorporated. Add the grated carrots.
  • Grease a muffin tin or line with paper cups for easy removal. Spoon a heaping tablespoon of the carrot cake batter into the bottom of the cup. Add 1 tablepoon of the cream cheese mixture to the center, and then cover with about 2 Tablespoons of the carrot cake mixture until the muffin cup is full. Repeat this with every cup. I was able to get about 10 muffins.
  • Sprinkle the tops with the sparkling sugar and bake for 17-20 minutes. Or until a toothpick comes out clean and the tops are firm. Let cool for about 20 minutes before eating.