Sometimes the last thing you want to do on a lazy Sunday morning is fiddle around with icing tips, offset spatulas and pastry bags. These carrot muffins are great because you get the deliciousness of cream cheese icing baked right into the muffin. I've used raisins soaked in rum but you can skip that step if you want. This recipe will make one dozen standard size muffins or one 8 inch cake.
Carrot cake muffins with orange-cream cheese filling
½ cup butter, softened
½ cup sugar
½ cup brown sugar
1 ½ cups carrots, grated
½ tsp vanilla
1 cup flour
¾ tsp baking soda
1 ¼ tsp cinnamon
½ tsp nutmeg
1/4 cup raisins
1/4 cup pecans, roughly chopped
2 tbsp rum
Cream cheese filling
6 oz cream cheese
2 tbsp sugar
Soak the raisins in the rum for at least half an hour.
Preheat your oven to 350 degrees Fahrenheit. Grease and line a standard muffin tin (or grease and flour an 8 inch cake pan, if using).
In a small bowl, whisk together the flour, baking soda, nutmeg and cinnamon. Set aside.
Using a stand or hand mixer, cream together the butter and sugars. Add the eggs one at a time. Add the vanilla and scrape down the sides of the bowl. Add the carrots and mix.
Slowly add the flour mixture to the bowl in three separate additions, scraping down the sides of the bowl each time. Drain the raisins from the rum, and fold them into the mixture along with the pecans. Set aside while you make the cream cheese filling.
Using a hand or stand mixer combine the cream cheese, orange zest and sugar. Beat for two minutes on medium high.
Drop a large tablespoon of the carrot cake into a muffin cup. Place a teaspoon of the cream cheese mixture on top and top that with another heaping tablespoon of carrot cake.
Bake for 20 minutes or until the cake springs back when lightly pressed.
Cool the muffins on a wire rack.