Carrot Cake Muffins

These moist muffins have a surprise cream cheese filling inside! They are also great without the frosting on top for a breakfast on the go.

3 c. shredded carrots
1 3/4 c. sugar
1 c. vegetable oil
3 eggs
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 c. chopped pecans

Filling:
8 oz. cream cheese
1/4 c. sugar
1 egg

Frosting:
8 oz. cream cheese
1/4 c. butter
2 tsp. vanilla
4 c. confectioners sugar
 
Directions:

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Stir in the pecans.


In a separate large bowl, combine the flour, baking soda, cinnamon and salt. Gradually mix into the carrot mixture until well blended.

For the filling, beat the cream cheese and sugar until smooth - add in the egg and combine.

Spoon a layer of carrot batter into the bottom of muffin tin. Add a dollop of the cream cheese filling on top. Spoon another layer of carrot batter on top of the filling.

Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a cooling rack to cool completely.

For the frosting, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioner's sugar until smooth.

Frost the muffins and store in the refrigerator.