Carrot Cake Muffins

Carrot cake is a fantastic summer and fall treat. Cakes can be tedious and time-consuming, but muffins are more of an instant gratification, and more portable and versatile (even treats for breakfast)! I made these cream-cheese filled muffins for a few brunches and parties and they were a big hit among adults and children alike!

Ingredients

• one 8-ounce package cream cheese 
• 1/4 cup granulated sugar
• a few drops of vanilla

• 2 1/4 cups flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots

Process

Preheat the oven to 400°F. Lightly grease muffin cups. Whisk together the dry ingredients in a medium bowl. In a small bowl, whisk together eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots. Add about a spoonful of batter into each muffin cup, then make filling.

To make the filling, combine the softened cream cheese, sugar, and vanilla in a small bowl.  

Going back to the muffin pan, add a spoonful of filling to each muffin cup, then continue to fill with batter. Each muffin cup should be filled to about 1/4" to the top of each cup. Bake for about 20 minutes, inserting a toothpick inside (if it comes out clean it is done).