These moist Carrot Cake Muffins have a smooth cream cheese filling and are topped with a cinnamon crunch. They are so delicious!!

24 pieces

Carrot cake:

3 eggs
3 dl granulated sugar
3 dl flour
1 tsp vanilla
3 tsp baking powder
1 pinch of salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
2 tsp ground ginger
1 1/2 dl sunflower oil
4 1/2 dl grated carrots
1 dl grated coconut flakes

Cream cheese filling:

150 g cream cheese
1 egg yolk
1/2 dl powdered sugar
1 tsp vanilla

Cinnamon crunch:

2 dl flour
1 1/2 dl granulated sugar
100g melted butter
1 tsp cinnamon


  1. Start with the crunch. In a bowl stir together all the ingredients with a fork until crumbly, set aside.
  2. To make the filling beat the cream cheese, egg yolk , sugar and vanilla until smooth, set aside in the fridge.
  3. Now for the carrot cake. Preheat the oven to 175 degrees. Beat eggs and sugar white and fluffy.
  4. Mix all the dry ingredients and fold them into the egg mixture.
  5. Add the sunflower oil, grated carrots and the grated coconut.
  6. Lay out paper cups in a muffin pan. Drop about 1 1/2-2 tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full. Then top with the crunch, (not too much) and press a little so the crunch is sticking a bit into the batter.
    Bake in middle of oven for about 20-25 minutes.
  7. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.

ENJOY!!! :)

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