Description
A delightful fusion of carrot cake and cheesecake in bite-sized treats, perfect for any occasion.
Ingredients
Scale
- 1 cup grated carrots
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your mini muffin tin with liners.
- Mix the grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, salt, sugar, brown sugar, vegetable oil, and egg in a large bowl until just combined.
- Fill each muffin cup halfway with the carrot cake batter.
- Prepare the cheesecake layer by combining cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.
- Add a teaspoon of the cream cheese mixture atop each muffin cup filled with carrot cake batter.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg