Carrot Cake Muffins with Cream Cheese Filling
Carrot Cake Muffins with Cream Cheese Filling. A moist, dense, spiced carrot cake muffin with shredded coconut, pecans, cream cheese filling, and brown sugar pecan crumb topping. Perfect for an easy, spring breakfast or brunch!
Servings: 12 muffins
Results and timings may vary when adjusting servings
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Nutrition Facts
Carrot Cake Muffins with Cream Cheese Filling
Amount Per Serving (1 muffin)
Calories 369 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Monounsaturated Fat 1g
Cholesterol 81mg 27%
Sodium 265mg 11%
Potassium 170mg 5%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g 8%
Vitamin A 42.5%
Vitamin C 0.7%
Calcium 6.7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Cream Cheese Filling:
  • 1 (8 oz) package cream cheese softened
  • 1/2  cup  brown sugar packed
  • tablespoon  all-purpose flour
  • large egg
  • 1 teaspoon vanilla extract
Crumb Topping:
  • 1/2  cup  all-purpose flour
  • 1/4 - 1/2 cup chopped pecans
  • 1/4  cup  brown sugar packed
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/4  cup  unsalted butter  cold and cubed
Carrot Cake Muffin:
  • 6 tablespoons butter melted
  • large egg
  • 2 tablespoons  unsweetened applesauce
  • 2 teaspoons  vanilla extract
  • 1/2 cup  brown sugar packed
  • 1/2  cup all-purpose flour
  • 1/2 teaspoon  baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt
  • 1/2  cup  grated carrot not shredded, use a grater to grate whole carrots
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped pecans
Cream Cheese Filling:
  1. Add cream cheese, brown sugar, flour, an egg, and vanilla extract to a medium sized bowl.
  2. Use your hand mixer to beat together until well combined.
  3. Set aside.
Crumb Topping:
  1. Add flour, pecans, brown sugar, cinnamon, salt, and cubed butter into a medium sized bowl.
  2. With your hands, or a fork, mix together and work in butter pieces, until large clumps form.
  3. Set aside.
Carrot Cake Muffin:
  1. Preheat oven to 425 degrees F and grease a standard 12 slot non stick muffin tin with cooking spray.
  2. In a large bowl, whisk together melted butter, an egg, applesauce, vanilla, and brown sugar.
  3. Use a rubber spatula to gently fold in flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Don't overmix.
  4. Stir in grated carrots, shredded coconut, and chopped pecans.
  5. Pour approximately half of the batter evenly into the prepared muffin tin slots. Gently shake the pan to smooth batter down.
  6. Dollop cream cheese mixture on top of each filled slot. Gently shake the pan to smooth batter down.
  7. Top each cream cheese dollop with remaining muffin batter. Gently shake the pan to smooth batter down.
  8. Top each muffin evenly with crumb topping.
  9. Bake in preheated oven for 5 minutes.

  10. Reduce heat to 350 degrees F (leaving pan in oven) and bake for an additional 10-15 minutes, or until an inserted toothpick comes out clean. Be sure to insert it all the way into the muffin batter, not the cream cheese filling.
  11. Remove from oven and let cool for 30 minutes in pan before removing from pan and enjoying!

Store in an airtight container in the fridge for up to a week. Enjoy chilled or warmed up in the microwave. 

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