Soft and moist Carrot Cake Muffins made in a blender in few minutes that hide an irresistible creamy Cream Cheese frosting inside for a stunning surprise!These bakery-style muffins with a high domed top are made with the classic Carrot Cake ingredients *plus* a splash of orange juice and zest: if you've never tried carrot-orange combo you surely should try it!The Carrot Cake Muffin batter is made in a food processor so it's very quick and easy - mostly if you don't like to hand grate your carrots! - but if you don't have a food processor, you can make it using a grater and a bowl+whisk for put together the batter.The Cream Cheese filling is creamy and decadent and nobody could say there is a filling inside these muffins, so the wow effect is guaranteed!
In a medium size bowl mix together cream cheese, powdered sugar, vanilla until well combined.
Equally divide the mix into 12 large tsp onto a lied small tray.
Place in freezer until hard and completely frozen (at least 30 minutes).
Carrot Muffin Batter
In a food processor (or a blender) place chopped carrots and process until finely ground. If you don't have a food processor, grate your fresh carrots with a fine hand grater and place in a large bowl. You can make the Carrot Muffin Batter with a hand mixer or just with a wisk and a spatula.
Add eggs, vanilla extract, orange zest and orange juice, brown sugar, vegetable oil, butter, milk and process until combined.
In a medium size bowl sift together all purpose flour, baking powder, baking soda, salt, cinnamon powder and mix until well combined.
Add the flour mix into the carrot mix in the food processor and process until well combined: do not overmix, you can give a last mix using a spatula.
Add chopped pecans to the batter and mix using a spatula.
Fill half of 12 lined muffin molds (or 13 if you're using muffin molds slightly smaller than mine that are the American regular size) with the Carrot Muffin Batter.
Remove frozen Cream Cheese Stuffings from the freezer and quickly place one filling on top of each muffin, slightly press it down.
Divide the remaining Carrot Muffin Batter on top of the muffins to well cover the Cream Cheese Fillings and until the molds are full filled.
Sprinkle some granulated brown sugar on top of the muffins (optional).
Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins. Then turn down the heat and bake at 185°C-365°F for about 13 minutes. Do NOT overbake the muffins to get creamy Cream Cheese Fillings!
Cool down on a wire rack and serve it.
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Notes
Store at room temperature for 1 day.Store in refrigerator for about 5 days; I suggest to bring at room temperature before serve it.Store in freezer for up to 3 months.