Soft. Moist. Decadent. An adaptation of my mothers delicious carrot cake loaf recipe, this Carrot Cake Muffins with Cheesecake Filling recipe is simple to make, perfectly moist, and filled with a surprise cheesecake centre!
INGREDIENTS
- 2 cups (240g) All-purpose Flour
- 1 1/2 cups (300g) Granulated Sugar
- 1 tbsp Cinnamon
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 cup (235ml) Vegetable Oil such as canola or other flavourless oil
- 1 tsp Vanilla Extract
- 3 Eggs large
- 3 1/2 cups (400g) Carrot shredded
- 1/2 cups (60g) Walnuts roughly chopped + additional for topping
Cheesecake Filling
- 1 package (8 oz or 225g) Cream Cheese
- 1/4 cup (50g) Granulated Sugar
- 1 Egg large
