Description
A delightful collision of textures and flavors, these Carrot Cake Cheesecake Bites combine the essence of classic carrot cake with a luscious cheesecake center, 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 the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Mix the grated carrots, all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, salt, sugar, brown sugar, vegetable oil, and egg in a large mixing bowl until just combined.
- Fill each muffin cup about halfway with the carrot cake batter.
- Prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.
- Dollop the cheesecake mixture on top of the carrot cake batter in each muffin cup.
- Bake for about 15-18 minutes, or until the edges are set and a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months. Reheat at 325°F (160°C) for about 10 minutes.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg