Easy Carrot Muffins Recipe with Cream Cheese
These moist muffins with carrots and cream cheese are made with simple and healthy ingredients that almost everyone has at home! The muffins are very flavorful because of the spices. Due to the carrots and coconut oil, they turn out very moist. Additionally, I filled the muffins with a delicious vegan cream cheese cream. The combination is super delicious, they are perfect for Easter (but also beyond) and they are very easy to make.
This easy muffin recipe with cream cheese is based on my carrot cake with cream cheese frosting. I love to bake with vegetables and fruits, so I am especially happy to show you this recipe and to bring a little bit of Easter feeling to your home despite the tense situation at the moment. This time I wanted to fill my muffins with a cream, so I thought cream cheese would be perfect with these carrot muffins. But you can also just skip the cream or use a cream cheese frosting as a topping. Whether for breakfast or as a snack, these muffins always work. They are filling, delicious and so easy to make.
Carrot Muffins – A healthy basic recipe
For the carrot muffins, you need a few basic ingredients that you often already have at home. But you can also vary the recipe, for example, use another kind of nuts, flour, spices or oil.
You need flour for the basic recipe. I mainly use spelt flour for baking, so the muffins are more nutritious and in addition spelt flour has a slightly nutty taste. Whole grain flour is also a good alternative. Would you like to prepare these muffins gluten-free? Then simply use gluten-free flour!
I also used oat milk for this recipe. You can also choose another milk alternative. Also important for the recipe are walnuts, a sweetener, baking powder, the spices as well as coconut oil and of course the carrots. Walnuts go best with this recipe. In combination with ginger, nutmeg, and cinnamon it is unbeatable. You absolutely have to try it! Walnuts are very healthy because they are rich in Omega-3 fatty acids, calcium, magnesium, zinc, and iron.
Furthermore, I did not only use sugar but mixed it with agave syrup, a natural sweetener. Maple syrup and coconut blossom sugar are a good alternative. But you can also replace the sugar completely with a natural sweetener of your choice. Instead of butter I used coconut oil to make the muffins moist. By the way, carrots contain many nutrients. They are rich in vitamins A and B and fibre.
For the cream cheese filling I simply mixed cream cheese with a little sugar and vanilla extract.
If you try another variation of these muffins, please let me know in the comments!
How to make vegan Muffins with Cream Cheese filling?
For this muffin recipe, you need bowls, a whisk, a grater for the carrots and for grinding nuts I use a mortar. Additionally, you need a muffin tin which is available with 6 or 12 cups. I recommend the 12 cup muffin tin because you always get more than 6 muffins or cupcakes. You don’t need a mixer for the cream cheese. You just need a spoon to mix everything together.
First prepare carrots and walnuts. Grate the carrots finely and grind the walnuts into small pieces. Squeeze the liquid out of the carrot shreds so that you do not have too much liquid in your dough. You can easily squeeze the carrot shreds by hand :-).
Mix all dry ingredients together. The dry ingredients consist of flour, walnuts, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. The liquid ingredients consist of coconut oil, milk, and agave syrup. First, melt the coconut oil and mix it with milk and agave syrup. Make sure that the milk is at room temperature. As soon as you mix cold milk with melted coconut oil, the oil becomes solid again. Then stir the dry ingredients into the liquid ingredients. Now add the carrot shreds and whisk everything well together again.
You can either make a cream cheese frosting and use it as a topping or you can fill the muffins with cream cheese. For that I just mixed vegan cream cheese with a little sugar and vanilla extract.
Grease your muffin tins and put a bit of batter in each tin first. Then pour about 1 – 1 1/2 tablespoons of cream cheese onto the dough. Then put the rest of the batter on the cream cheese and if you like you can put some more toppings on your muffins. Now put the muffins in the oven. If you still have some cream cheese left, you can spread it on the muffins after baking. It tastes super delicious!
You can store the muffins in an airtight container for up to 5 days. By the way, the muffins taste even better the next day because the aroma has developed even more!
Would you like to try more sweet recipes with vegetables or fruit? Then check out the following sweet treats:
- Energy Balls with Raspberries and Dates
- Apple Pie
- Pumpkin Bars
- Zucchini Lemon Muffins
- Baked Oatmeal with Strawberries
- Blueberry Cheesecake
How do you like this recipe?
I would be very happy to get feedback from you! If you try these Carrot Muffins, please leave me a comment with a ⭐️ rating. Are you active on Instagram? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! 🤩
Carrot Muffins with Cream Cheese Filling
- 240 gr Spelt Flour
- 200 ml Oat Milk
- 100 gr Walnuts
- 50 gr Brown Sugar OPTIONAL
- 100 – 150 ml Agave Syrup
- 60 ml Coconut Oil
- 2 Carrots
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ginger
- 1 tsp Vanilla Extract
- 1 pinch of Salt
Cream Cheese Filling
- 150 gr Cream Cheese
- 10 gr Sugar
- 1 tsp Vanilla Extract
- First, grate the carrots finely and grind the walnuts into small pieces. Squeeze the liquid out of the carrot shreds so that you do not have too much liquid in your batter.
- Mix flour, walnuts, sugar, baking powder, salt, cinnamon, nutmeg, and ginger together.
- First, melt the coconut oil and mix it with milk and agave syrup. Make sure that the milk is at room temperature. As soon as you mix cold milk with melted coconut oil, the oil will become solid again.
- Then stir the dry ingredients into the liquid ingredients. Now add the carrot shreds and mix everything together again.
- Mix the cream cheese with the sugar and vanilla extract to a creamy mixture.
- Grease your muffin tins and put a little batter in each tin first. Then pour about 1 – 1 1/2 tablespoons of cream cheese cream onto the dough. Then put the rest of the dough on the cream cheese and if you like, you can put some more toppings on your muffins.
- Now place the muffins in the oven for 15 – 20 minutes.
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