Stuffed Carrot Cake Muffins

Seriously - does a muffin (cupcake) get any better than this??? I found this recipe on Pinterest (the original is from kingarthurflour.com). In honour of Cedar's birthday today, here's a carrot cake recipe. This one uses less sugar and fat than traditional carrot cake recipes. Plus, the icing on the inside makes for a wonderful suprise! Enjoy!

Stuffed Carrot Cake Muffins

• 8 ounces cream cheese, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• 2 1/4 cups AP flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil (or try using apple sauce!)
• 1 cup grated carrots
• Coarse Sugar (*optional)

1. Preheat oven to 400 degrees F. Line a muffin tray with papers.
2. In a small bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Set aside.
3. In a large bowl, whisk together flour, 1/2 cup white sugar, brown sugar, baking powder, cinnamon, ginger, salt and baking soda.
4. In a pouring cup (or bowl), mix together eggs, water and oil, until well combined. Pour into bowl with dry mixture and stir until just combined. Add carrots and gently stir.
5. Scoop about 2 tbps of the carrot mixture into each muffin cup. Top with a heaping tbsp of the cream cheese mixture. Cover each with more batter, so each cup is almost full (leaving about 1/4" headroom). Sprinkle each with a little coarse sugar, if desired (nice effect).
6. Bake in preheated oven for about 20 minutes (or until tops of muffins feel firm to the touch).
7. Remove from oven and immediately tilt them at a 45 degree angle in the tin. Allow to cool about 30 minutes, then ENJOY!