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    You are in: Home / Recipes / Carrot Cake Muffins With Cheesecake Filling (Lite) Recipe
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    Carrot Cake Muffins With Cheesecake Filling (Lite)

    Carrot Cake Muffins With Cheesecake Filling (Lite). Photo by cookin_nurse

    1/4 Photos of Carrot Cake Muffins With Cheesecake Filling (Lite)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    12 mins

    18 mins

    2Bleu's Note:

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

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    Units: US | Metric

    Cheese filling

    Muffin Batter


    1. 1
      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.
    2. 2
      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.
    3. 3
      In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
    4. 4
      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.

    Ratings & Reviews:

    • on August 22, 2009


      I really enjoyed these! Very moist & fluffy. I added some confectioners sugar to the filling- I just had too! I didn't stick to the 'lite' side of this recipe. I couldn't really taste the carrot flavor however. Thanks!

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    • on May 25, 2009


      Wonderful! I followed the other reviewer and made them in regular muffin tins, worked out great! We also skipped out on the pecans. Much simpler than making a whole carrot cake that only DD and I will eat!

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    • on February 04, 2009


      I give 5 stars for the taste and the moistness of them. Another time, I'll do them in 6 regular muffin tin cause they were too small for jumbo muffins. For the cheese filling, I think 1 tsp of orange extract was too much, I would use 1/2 tsp. I used 2 tsp of splenda in the filling. For the muffin batter, I used Tropicana orange juice (no concentrate). Instead of fat-free half-and-half, I used skim milk. And I used just cinnamon (1/2 tsp). I wanted to use the pecans, I measured them and then forgot to fold them in the batter LOL They cooked 16 minutes. Thanks 2bleu. Made for Photo tag

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Cake Muffins With Cheesecake Filling (Lite)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 148.3
    Calories from Fat 53
    Total Fat 5.8 g
    Saturated Fat 1.6 g
    Cholesterol 36.3 mg
    Sodium 208.1 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 1.0 g
    Sugars 5.5 g
    Protein 6.0 g

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