Description
Delightful bite-sized treats that combine the flavors of traditional carrot cake and creamy cheesecake.
Ingredients
Scale
- 1 cup Grated Carrots
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 8 oz Cream Cheese, softened
- 1/4 cup Powdered Sugar
- 1/2 cup Whipped Cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Combine the grated carrots, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract in a large bowl. Mix until blended—about 2 minutes.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
- Pour the batter into the prepared mini muffin tins, filling each cup about two-thirds full.
- Bake for 15-18 minutes or until a toothpick comes out clean. Allow cool in the tin for 5 minutes before transferring to a cooling rack.
- Beat the cream cheese until smooth, then add the powdered sugar and remaining 1/2 teaspoon of vanilla extract, mixing completely.
- Fold in the whipped cream until airy.
- Top each cooled bite with a generous dollop of the cheesecake filling.
- Serve chilled and enjoy!
Notes
For added flavor, consider customizing with nuts or coconut. Best served fresh, with various options for pairing.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg