Carrots are good for your eyes (and for you muffins)

A while ago, I tried to make apple muffins with cream cheese filling. It didn't work out as planned (still delicious though), so I made a new attempt yesterday, with carrots. This time it worked (because I used regular cream cheese and didn't mix it with any egg which, duh, I knew last time as well), and you get a nice little surprise when biting into the muffin and finding a soft cream cheesy center. If you want a sweeter filling, you could mix the cream cheese with some sugar, but I like it plain and a little salty. I think it works well with the overall "healthier" feeling of these muffins that you get from the carrots and the whole wheat flour.
And sorry, no picture of this. It's too dark and I think you've all seen a muffin before, right?

Carrot-lime muffins with cream cheese filling

Makes about 8 big muffins , or 15 small ones

2 medium sized carrots, grated
100 g butter, melted
2 egg
2 dl sugar
2 dl flour
1 ½ dl graham (whole wheat) flour
2 tsp baking powder
2 tsp cinnamon + 2 tsp for the filling
Juice from ½ lime
1 dl cream cheese (Philadelphia)

Beat the eggs and sugar together until the mixture is light and fluffy. Add the rest of the ingredients and mix until everything is just incorporated. Mix the cream cheese and cinnamon together for the filling. Fill muffin paper cups with a hefty tablespoon of batter. Place a dollop of cinnamon cream cheese on top (make sure it goes in the center so that the muffin batter will go around it) and then top with another tablespoon of muffin batter. Bake at 200 degrees for about 15 minutes.