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Carrot Cake Cream Cheese Muffins

I can't get enough of these muffins. They taste like carrot cake with cream cheese frosting, but are a million times easier to make and will save you a ton of time. Once you try these Carrot Cake Cream Cheese Muffins, you're going to be dreaming about them for days. I loosely used Nora Cooks' 1 Bowl Vegan Carrot Cake recipe as a foundation for this recipe and then adapted it into a muffin recipe. These muffins are stuffed with your favorite fall spices and delicious creamy cheese pockets.

TOTAL TIME: 30 minutes

SERVINGS: 10-12 muffins


2 1/4 cups all purpose flour

2 medium carrots (grated)

1/4 cup granulated sugar

1/2 cup brown sugar

3/4 cup milk of your choice

1/4 cup olive oil

3/4 cup apple sauce

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

Pinch of salt

8 oz. cream cheese

1/4 cup powdered sugar

Dash of vanilla extract


  1. Preheat your oven to 375° F and line a muffin tin.

  2. Mix together your flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt in a bowl. Add in the carrots, milk, oil, apple sauce, and vanilla. Mix everything until just combined.

  3. In a separate bowl, beat your cream cheese, powdered sugar, and vanilla together until well combined.

  4. Fill each muffin tin about 1/3 of the way with the carrot cake mixture. Add a spoonful of the cream cheese mixture and fill the carrot cake mixture to the top of the tin. Add another spoonful of the cream cheese mixture and using a butter knife, swirl the cream cheese with the carrot cake batter. Repeat until you run out of batter.

  5. Bake for 18-20 minutes at 375° F. Let them cool for about 10 minutes before serving.


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