Carrot Cake Filled Muffins

Before I moved back to Maine, I had a large garden and loved to cook with seasonal veggies. As the carrot harvest begins, I remember how much I loved carrot cake, but wanted all the essence in an easy-to-eat form. Thus the muffin evolved!

You can use your own cooked carrots or the quick way with canned carrots. The great thing about these muffins is that they satisfy your sweet tooth while getting a serving of vegetables per muffin.


1 can (14 1/2 oz.) sliced carrots, drained or equivalent in fresh, cooked carrots, cooled
1 cup white sugar
1 3/4 cup all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2-3/4 tsp. cinnamon
1/4 tsp. each nutmeg, cloves and allspice
1 egg, slightly mixed
1/3 cup vegetable oil (you can also sub HALF with prune puree (in the baby food section)

Put cooled carrots in a food processor or mash until completely smooth. In a large bowl, combine the dry ingredients. In a smaller bowl, whisk the carrots, egg and oil until mixed; add to dry ingredients until smooth.

Grease a 12-muffin pan and fill only 1/3 full of batter. In a small mixing bowl, combine the following:

1 package (8 oz.) cream cheese, softened
1 egg, slightly mixed
1/4-1/2 cup white sugar

Mix well and drop by tablespoons into the center of each muffin. Top with remaining batter.

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan before removing from pan to a wire cooling rack. Best when served warm. Makes 12 muffins.

For breakfast muffins, especially for the kids, I would chop up hulled sunflower seeds, pumpkin seeds or walnuts. Add a bit of toasted oatmeal and a dash of sugar and sprinkle on top of muffins just before putting into the oven. Adds not only fiber but a good source of protein.