Cream cheese filled Carrot muffins

I found this recipe on line ages ago and wrote it down.  I've since lost the link so I can't give credit where credit is fully due but here it is none-the-less.

Preheat oven to 350.

Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp. cardamom, 1 tsp. cinnamon, ½ tsp. nutmeg, and 1 c. sugar.

In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil until lightened. Stir in 1½ c. shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you’d like).

In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk (add the egg white to the carrot cake batter to make it really moist) , ½ c. sugar, and ½ tsp. vanilla.

Fold the dry ingredients into the egg/oil mixture. Stir until just combined.

Fill mini-muffin cups about 1/2 full, add a spoon of the cream cheese, and then another spoon of the carrot cake batter.


Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.

Happy Feasting!