Ingredients:
_Carrot Cake:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 1/2 c grated carrots
1/2 tsp. vanilla extract
1 c. flour
3/4 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp ground cloves (optional)
Cream Cheese Filling_
8 oz cream cheese (low fat is fine, though some brands can affect texture)
3 Tbsp granulated sugar (not powdered sugar)
1/2 to 1 tsp orange zest.. depending on your taste.. or zesting dilligence
To Make:
1_ Preheat oven to 350°F Grease a muffin tin, or use cupcake liners.
2_ In a smaller bowl, whisk flour, baking soda, nutmeg, cinnamon, pumpkin pie spice, and cloves (if using)
3_ Cream butter and sugars together until smooth.
4_ Add eggs one at a time, then vanilla, until well mixed
5_ Mix in carrots.
6_ Slowly add the dry ingredient mixture to the bowl, at least in 3 rounds, making sure to incorporate all the flour from the sides of the bowl.
7_ Make the cream cheese mixture by combining cream cheese, sugar, and zest.. It helps if the cream cheese is at room temp, and hand/stand mixers are nice if you have them. Cream cheese mixture should be pretty smooth and creamy.
8_ In each muffin cup, drop a heaping tablespoon of carrot cake mixture, followed by a teaspoon of cream cheese mixture in the center, followed by another large tablespoon of cake mixture. Make sure crema cheese is completely covered to hide the surprise inside.. or uncover some as a teaser..
9_ Bake for about 18-20 min, until the cake springs back. Be aware that if the muffins are underbaked, there is a higher probability that the centers will sink more from the hidden cream cheese.
10_ Cool muffins on wire rack, consume while warm for instant smile.
(adapted from http://bakersdaughter.typepad.com/the_bakers_daughter/2010/02/carrot-cake-with-a-pecan-and-raisin-swirl-and-cream-cheese-icing.html )
Currently listening to_
Grouplove // 'Colors'
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