Carrot Cake Muffins With Cheesecake Filling Lite Recipes

Steps:

• Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
• In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
• In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
• Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.

Steps:

• In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
• Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
• Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.