Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).
Carrot Cake Muffins
Amount Per Serving (1 muffin)
Calories 453Calories from Fat 189
% Daily Value*
Saturated Fat 13g81%
Vitamin A 2310IU46%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.