Carrot Cake Muffins With Cheesecake Filling (Lite)

READY IN: 30mins
Recipe by 2Bleu

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

Top Review by cookin_nurse

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!

Ingredients Nutrition


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

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