1 14.5-oz can carrots; drained, sliced
1 3/4 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/8 teaspoon Ground allspice
1/8 teaspoon Ground cloves
1/8 teaspoon Ground nutmeg
1 Egg
1/3 cup Vegetable oil
Filling
1 8-oz package cream cheese; softened
1 Egg
1/4 cup Sugar
Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
makes 12