Carrot Cheesecake Muffins
![photo by Lorrie in Montreal](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/28/80/31/piciKXSe0.jpg)
photo by Lorrie in Montreal
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/120117/U23784041/Photo_Video_85652273988680286024137_medthumb_hor.jpg)
![photo by Lorrie in Montreal](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/80/31/picC4Y2Lt.jpg)
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8-12
ingredients
- 1⁄3 cup butter
- 2 eggs
- 1⁄2 cup evaporated milk
- 1 1⁄4 cups finely grated carrots
- 1⁄2 cup chopped walnuts
- 1 teaspoon baking powder
- 8 ounces cream cheese, softened
- 1⁄2 cup lightly packed brown sugar
- 2 tablespoons frozen orange juice concentrate
- 1 1⁄2 teaspoons finely grated orange rind
- 1⁄2 cup raisins
- 1 1⁄4 cups flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons sugar
directions
- Blend cream cheese, 2 T. granulated sugar and 1/2 teaspoons orange rind until thoroughly mixed and set aside until needed.
- Cream butter and brown sugar until light.
- Beat in eggs, orange juice concentrate and evaporated milk.
- Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.
- In a large bowl, combine flour, baking powder and cinnamon.
- Add carrot mixture and stir just until moistened.
- Spoon 2 T. batter into each greased muffin tin.
- Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.
- Bake at 350ºF for 15-20 minutes.
Questions & Replies
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