Best 2 Carrot Cake Muffins With Cheesecake Filling Lite Recipes

Indulge in the delightful flavors of Carrot Cake Muffins with Cheesecake Filling, a delectable treat that combines the classic taste of carrot cake with a creamy cheesecake filling. These muffins are not only easy to make but also offer a healthier twist on a traditional favorite. With a moist and tender crumb, each muffin is packed with grated carrots, warm spices, and a hint of sweetness. The cheesecake filling adds a luscious creamy texture and a delightful tangy flavor that perfectly complements the carrot cake base. Whether you're looking for a special breakfast treat, an afternoon snack, or a dessert to impress your friends, these Carrot Cake Muffins with Cheesecake Filling are sure to satisfy your cravings.

In addition to the featured Carrot Cake Muffins with Cheesecake Filling recipe, the article also includes variations to cater to different dietary preferences and tastes. For those who prefer a gluten-free option, there's a recipe for Gluten-Free Carrot Cake Muffins with Cheesecake Filling. If you're looking for a vegan alternative, the Vegan Carrot Cake Muffins with Cheesecake Filling recipe provides a delicious plant-based option. And for those who love the classic combination of carrot cake and cream cheese frosting, the Carrot Cake Muffins with Cream Cheese Frosting recipe offers a decadent treat with a fluffy and tangy frosting. With these diverse recipe options, everyone can enjoy the irresistible flavors of carrot cake with cheesecake filling, regardless of their dietary restrictions or preferences.

Here are our top 2 tried and tested recipes!

CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)

Carrot Cake Muffins With Cheesecake Filling (Lite) image

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

Provided by 2Bleu

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces fat free cream cheese
1 teaspoon Splenda sugar substitute
1 teaspoon orange extract
1 tablespoon light butter, softened
2 tablespoons Splenda brown sugar blend
1 egg, beaten
1 tablespoon unsweetened orange juice concentrate
1/4 cup fat-free half-and-half
1 carrot, finely grated
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1/4 cup pecans, chopped

Steps:

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

CARROT CHEESECAKE MUFFINS

Carrot Cheesecake Muffins image

With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

4 ounces cream cheese, softened
2 tablespoons sugar
1-1/2 teaspoons grated orange zest
BATTER:
1/3 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
1/2 cup evaporated milk
2 tablespoons orange juice
1-1/4 cups finely grated carrots (about 3 medium)
1/2 cup raisins
1/2 cup chopped walnuts
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Steps:

In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.

Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

Use a muffin tin with liners to ensure easy removal of the muffins.
Grate the carrots finely to evenly distribute them throughout the batter.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups only 2/3 full to allow for rising.
Bake the muffins until a toothpick inserted into the center comes out clean.
Allow the muffins to cool completely before filling them with the cheesecake filling.
For a lighter cheesecake filling, use low-fat cream cheese and Greek yogurt.
Chill the muffins for at least 30 minutes before serving to allow the cheesecake filling to set.
Top the muffins with a sprinkle of cinnamon sugar or chopped nuts for added flavor.

Conclusion:

Carrot cake muffins with cheesecake filling are a delicious and indulgent treat that are perfect for any occasion. With their moist and flavorful carrot cake base and creamy cheesecake filling, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these carrot cake muffins with cheesecake filling a try!