For the Filling:
Place the room temperature cream cheese in a mixing bowl and beat with an electric mixer. Add in the sugar and vanilla extract, beat until combined. Place the bowl with the cream cheese filling in the freezer while you prep the rest of the recipe. Chilling the filling will help keep it from melting into the muffins.
For the Muffins:
Using a box grater, grate the carrots and measure 2 cups and set aside. In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Stir with a spoon to combine and set aside. In a larger mixing bowl combine the eggs, milk, coconut oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer.
Mix ingredients well and then with a spatula, gently fold in the grated carrots. The batter will be thick. Cover the bowl with a towel and allow to rest for 15 minutes.
Preheat oven 425f. Fill the liners with only 2 tablespoons of batter, then add 1 tablespoons of the cold cream cheese mixture, then top each muffin with more batter, all the way to the top. I like using a cookie scoop here!
Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy!
