Description
Delicious cupcakes combining the moist texture of carrot cake with creamy cheesecake, perfect for desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, granulated sugar, and oil until well combined.
- Add grated carrots and vanilla extract to the egg mixture, then gradually mix in the dry ingredients.
- Fill each cupcake liner halfway with the carrot cake batter.
- In a separate bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add a dollop of cheesecake mixture on top of the carrot cake batter in each liner.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting if desired.
Notes
Ensure carrots are finely grated for even texture. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g