Best 5 Carrot Cake Muffins With Cheesecake Filling Lite Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Carrot cake muffins with cheesecake filling are a delightful treat that combines the flavors of carrot cake and cheesecake into a single dessert. These muffins are perfect for any occasion, whether it's a birthday party, a potluck, or a simple snack. They are easy to make and can be customized to your liking, with various options for adding additional flavors and toppings. You can also make them ahead of time and freeze them for later, making them a convenient option for busy weeknights or unexpected guests.

Here are our top 5 tried and tested recipes!

CARROT CHEESECAKE MUFFINS



Carrot Cheesecake Muffins image

With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

4 ounces cream cheese, softened
2 tablespoons sugar
1-1/2 teaspoons grated orange zest
BATTER:
1/3 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
1/2 cup evaporated milk
2 tablespoons orange juice
1-1/4 cups finely grated carrots (about 3 medium)
1/2 cup raisins
1/2 cup chopped walnuts
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING



Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)



Carrot Cake Muffins With Cheesecake Filling (Lite) image

Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.

Provided by 2Bleu

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces fat free cream cheese
1 teaspoon Splenda sugar substitute
1 teaspoon orange extract
1 tablespoon light butter, softened
2 tablespoons Splenda brown sugar blend
1 egg, beaten
1 tablespoon unsweetened orange juice concentrate
1/4 cup fat-free half-and-half
1 carrot, finely grated
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1/4 cup pecans, chopped

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.

CARROT CAKE WITH CHEESECAKE FILLING



Carrot Cake with Cheesecake Filling image

Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.

Provided by Creath

Time 2h

Yield 14

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups white sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 cups shredded carrots
1 (16 ounce) container cream cheese frosting, or as needed

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.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g

CARROT CAKE MUFFINS WITH CINNAMON GLAZE



Carrot Cake Muffins With Cinnamon Glaze image

Yummy muffins that taste like carrot cake and are filled with pineapple and coconut. The glaze is tangy and goes great with these muffins! Recipe given by a friend. Next time I make them, I will try cutting down the sugar and using applesauce instead of the oil. Please let me know if you try them!

Provided by Redsie

Categories     Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
2/3 cup white sugar
1 cup flaked coconut
2 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
3 carrots, grated
1 (8 ounce) can crushed pineapple in juice
1 tablespoon vanilla extract
1 cup sifted confectioners' sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk

Steps:

  • Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
  • In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut.
  • In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened.
  • Fill muffin cups 3/4 full.
  • Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
  • In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

Nutrition Facts : Calories 193.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 17.9, Sodium 99.4, Carbohydrate 32.9, Fiber 0.9, Sugar 22.8, Protein 2.2

Tips:

  • Use fresh carrots for the best flavor and texture.
  • Grate the carrots finely so that they blend well into the batter.
  • Don't overmix the batter, as this can make the muffins tough.
  • Fill the muffin cups only 2/3 full, as the muffins will rise during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool completely before frosting them.
  • For a lighter cheesecake filling, use low-fat cream cheese and yogurt.
  • If you don't have a muffin pan, you can bake the muffins in a 9x13 inch baking pan.
  • Store the muffins in an airtight container at room temperature for up to 3 days.
  • You can also freeze the muffins for up to 2 months.

Conclusion:

Carrot cake muffins with cheesecake filling are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a creamy cheesecake filling that is sure to please everyone. These muffins are also a good source of vitamins and minerals, making them a healthy snack or breakfast option. So next time you're looking for a sweet treat, give these carrot cake muffins with cheesecake filling a try. You won't be disappointed!

Related Topics