Description
Listen, you are an adult now and that means you get to make your own rules. Like having dessert for breakfast…. carrot cake for breakfast!
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter , melted
- 1 egg
- 3/4 cup skim or 1% milk plus one tablespoon
- 1 1/4 cup carrot , finely minced or grated
- 6 ounces cream cheese , softened
- 1 egg yolk
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1/3 cup walnuts , finely chopped
- 1/3 cup brown sugar
- 1 tablespoon flour
Directions
- Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
- Sift together flour, baking powder, sugar, salt, ginger, cinnamon and nutmeg in a mixing bowl, set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
- Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
- Fold in finely grated carrots.
- Evenly spoon batter into cupcake liners. It will be approximately 1 heaping tablespoon.
- In another small bowl, beat cream cheese until smooth.
- Add egg yolk, vanilla and sugar, blending until smooth.
- Place a dollop of cream cheese batter in the center of the carrot cake batter.
- In another small bowl, mix together walnut streusel topping, walnuts, brown sugar and flour, breaking up any pieces of brown sugar.
- Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn’t you??). Muffin tops will spring back to the touch.
- Remove and allow to cool.
- If you’ve tried this recipe, come back and let us know how it was!
