The carrot cake base is made from my favorite Carrot Cake Recipe, and it’s seriously amazing. You will have extra batter, so just make the additional cupcakes after baking the first 12. For more information, read my disclosure policy. Create an account easily save your favorite content, so you never forget a recipe again. The addition of flour is to help the cheesecake from sinking too much in the middle. To assemble the cheesecake, line a cupcake tin with paper liners. #carrotcakecheesecake #minicheesecakes #eastercheesecake Bake at … This is a simple recipe that doesn’t even require an electric mixer! Please do not use my images without prior permission. Bake for about 18-25 minutes, until cheesecake is no longer runny. Privacy Policy. Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. Cool completely. Use walnuts or pecans, whichever you prefer, or you can omit the nuts. Stir the dry ingredients into the wet ingredients until just combined. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. Make sure that your cream cheese is softened because if it isn’t, you will get tiny lumps of cream cheese that won’t incorporate into the batter. For the frosting, you will beat softened cream cheese and butter with powdered sugar and vanilla until smooth. If so, any suggestions? Bake for about 22-24 minutes or until mostly set in the middle. How to Make Carrot Cake Cupcakes. Cool in the pan for about 15 minutes and then transfer to the fridge to chill for 1-2 hours before serving. EVEN MORE HACKS & RECIPES FOR AMAZING COOKIES! Cool completely. I made these for my partner’s mother for Mother’s Day (2020). Make sure to wrap them tightly with plastic wrap and foil (I like to keep them in the muffin tin) if freezing and to keep them in an airtight container if refrigerating. NEW never before shared tips & tricks for the BEST COOKIES EVER! The cheesecake should cover the carrot cake … It took about 30-35 minutes in the oven. 2. They will be about 2/3rd full. Place cupcake liners in 12-cup muffin tin, and fill about 2/3 full with carrot cake batter. They can also be less time-intensive to make too. So, these cupcake are mini cheesecake cakes! Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and … These look AMAZING! Otherwise your cheesecake will be lumpy. This simple batter comes together with one bowl and a spoon. Finished with cream cheese, topped with dried apricots, pepitas, walnuts, earl grey tea & lavender. Your email address will not be published. You can frost them once they’re room temperature, but don’t serve until they’ve chilled a bit so the cheesecake can set. Carrot Cake Cheesecake is a delicious twist on a classic Easter dessert (carrot cake), especially for those cheesecake fans out there. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a … With a dollop of cream cheese frosting on top, these mini cheesecakes are divine. All Rights Reserved. These little cupcakes are the best thing for a big gathering of friends or family. I originally wrote this post back in 2012, can you believe that? I like to store them in the fridge because of the cream cheese. I mean…I guess that’s what cupcakes are: mini cakes. They can run the world. Slowly add in powdered sugar and vanilla. I just made this but I had to make do with what I had in the house due to the snow outside. Could these be made as mini cupcakes? Scoop about 1 1/2 tbsp of carrot cake batter into each cupcake liner. ❤. Disclaimer: Nutrition information shown is not guaranteed to be accurate. Prep cupcakes. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Your email address will not be published. I’m sure they could! Required fields are marked *. All Rights Reserved. Together? In a separate bowl, combine the grated carrots and the oil. Bake cupcakes … Want even more? Line muffin pan with liners. I don’t make mini cupcakes very often, but I’d guess to start checking them at about 8 minutes or so, and then use your best judgement after that! Carrot Cake Cupcakes. Preheat the oven to 350 degrees. This Carrot Cake Cheesecake is totally delicious and addicting. I’ll be following you closely from here on out! Preheat oven to 350°. So can cheesecake. Bake at 350 degrees for 22-25 minutes, or until the cheesecake is set. carrot cake, cheesecake, cream cheese frosting, « Raspberry Cheesecake with a Brownie Crust. They are topped with cinnamon cream cheese frosting for a fun and delicious treat! In a medium bowl add the oil, sour cream, apple sauce, eggs, vanilla, white and brown sugar. OR do I even need to place in the fridge? I actually froze mine in the week leading up to the super bowl party as I wasn’t going to have time to make them close to the event. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Join for FREE to start saving your favorite recipes. Carrot Cake Cheesecake. You can either frost them before freezing and then allow them to freeze for a couple hours to harden the frosting before covering them with plastic wrap and foil or just freeze them unfrosted and frost them before serving. Stir in carrots and nuts, if using. These carrot cake cupcakes are a modified version of my favorite carrot cake. People make all kinds of cupcakes – carrot cake cupcakes with nuts, carrot cake cupcakes with raisins and carrot cake cupcakes … Mix in flour, baking soda, baking powder, salt, and cinnamon. I like to think of a carrot cake cupcake as a mini carrot cake. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside. . See notes above about storing and freezing. Carrot cake cupcakes always seem to get tucked away with the Easter recipes, but they truly are fabulous year round.I love how you find so much variety when it comes to carrot cake recipes. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside. These carrot cake cupcakes got a redo when I wrote my cookbook but even since then I’ve improved my photography in spades. Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Bake for about 18-25 minutes, until cheesecake is no longer runny. I posted these before Pinterest even existed (I know, right? I’m not sure if it’s the cream cheese frosting that does it for me or if it’s the sweet spices and moistness from the carrots but I can’t resist a piece when it’s in front of me. Mix until smooth. Nutritional information not guaranteed to be accurate, **Did you make this recipe? See more ideas about dessert recipes, cupcake cakes, desserts. Make sure your ingredients are room temperature to avoid lumps, even the egg. While full-size cheesecakes often need to be baked carefully to avoid cracking, these little beauties get scooped into muffin tins and thrown into the oven. Please use real carrots that you shred yourself; don’t use pre-shredded carrots. Bake these mini cheesecakes at 350 degrees for about 22 to 24 minutes or until mostly set in the middle. But I was just wondering if I wanted to make more than 12, do I just double the ingredients? We’d just moved into this house and it needed so much work and our old neighbor came and did a ton of it for us for cheap. What was it like without Pinterest?!) It’s like a lifetime has passed since I first made these cupcakes for our contractor. Carrot cake with cream cheese is one of my favorite desserts. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting, will be … Thanks! This is not a difficult recipe to make and it comes together rather quickly. Carrot Cake Cheesecake is a new family favorite! The mini versions of desserts are the cutest, right? Carrot Cake Cupcakes from scratch! It turned out great, thanks!! Instructions. You’ll stir the dry ingredients into the wet ingredients until just combined and then move on to the cheesecake batter. Cool in the pan for 15 minutes and then transfer to the refrigerator while still in the muffin tin to chill for 1-2 hours. If you make this recipe, share a photo on social media tagging @crazyforcrust and using the hashtag #crazyforcrust. I asked him his favorite desserts and he said carrot cake and cheesecake and I had a lightbulb Oprah moment and thought: CARROT CAKE CHEESECAKE CUPCAKES! Set aside. They can stay frozen for 1-2 months or can be refrigerated for 3-4 days. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. 30 minutes total to prep and bake, then chill in the fridge until serving. Could I use a carrot cake box mix for this recipe do you think? Fill each muffin cup about 1/3 full with the cream cheese mixture and bake for 10 minutes. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake). Smooth the cheesecake batter over the top so that it is covering the carrot cake batter completely. Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. They taste better once they’re a little room temp though. Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! These carrot cake cheesecake cupcakes have a graham cracker crust and a creamy carrot and spice cheesecake filling. Don’t over-fill. Do i put the cupcakes in the fridge once cooled without frosting? Dollop 1/3 of the cheesecake mixture on top, then drop dollops of the rest of the carrot cake mixture. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners and set aside. Stir in the shredded carrots. Finished with cream cheese, topped with dried apricots, pepitas, walnuts, earl grey tea & lavender. Now, I don’t know if it’s coincidence or not, but ever since I posted these cupcakes, carrot cake cheesecake cakes (and other versions of cheesecake cupcakes) have flooded the internet. Carrot cake on the bottom and creamy cheesecake on the top, these individual desserts are the perfect potluck treat. Instructions. There are a few different components in these cupcakes. I used pecans (chopped with my cuisinart mini-chopper) and for the icing I used lactose free cream cheese because that’s all I had. Hi there! … This post may contain affiliate links. Glad you like them! I iced the cupcakes the day after I baked them. Carrot cake notoriously has a lot of oil, so using applesauce takes some of that out without changing the texture or flavor. Put the warm carrots into a food processor and puree. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Hi, how much in advance can these be made? Preheat the oven to 350 degrees. I *may* have just piped that straight into my mouth, FYI. A flourless cake with a mix of fresh carrots, sultanas & walnuts. Place springform pan on 3 sheets of aluminum foil and wrap around sides. bakery, desserts, natural, cheesecake, cupcakes, carrot cake, cookies, local, scratch, handcrafted, tarts, best, Frosting option: use a 1M tip for a beautiful cupcake. To make this super easy, I use this Oxo Good Grips cookie scoop (Amazon Affiliate Link). This is definitely the case for these carrot cake cheesecake cupcakes. For the cheesecake batter, you’ll want to break out your electric mixer or stand mixer (at least you don’t have to clean it from the carrot cake batter!). No mixer required! To serve, take the frozen cheesecakes out of the freezer the night before serving and allow them to thaw in the refrigerator. Preheat oven to 350°F.Using baking spray or melted butter, grease a 9 or 10-inch springform pan. Do they keep well? Bake. Let’s talk about each one: This recipe makes 12 perfect Carrot Cake Cheesecake Cupcakes. This turned out absolutely amazing, thank you so much for the recipe. You can make and chill them with or without frosting for 2-3 days. Carrot Cake can fix anything. I want to make these for my job holiday party tomorrow and wanted to know how to store them? Scoop one tablespoon of carrot cake batter into each liner and top with two tablespoons of the cheesecake mixture. All text and images © DOROTHY KERN for Crazy for Crust. More about me... Get the exclusive content you crave straight to your inbox. Line the muffin cups and divide the cake batter evenly. I’ve already made this recipe for a family gathering the same day they were eaten so im wondering about next day consumption. It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. They can even be eaten without a plate and fork if they are served right out of the refrigerator. 10 oz … Staff Picks Carrot Cake Cheesecake Next you’ll scoop about 1 1/2 tbsp of carrot cake batter into the cup. Notify me via e-mail if anyone answers my comment. 3. As an Amazon Associate I earn from qualifying purchases. Whisk until well-combined. Thanks so much! Preheat oven to 350 degrees F. Line a 12-cavity muffin pan with cupcake liners and set aside. To assemble the cake: Pour 1 ½ cups of carrot cake mixture into the pan and smooth it into an even layer. These tender cupcakes are loaded with spice and freshly grated carrots. If you want to make them further in advance, I’d freeze the cupcakes without the frosting. Even my picky 8 year old enjoyed them. I actually made these for a Super Bowl party and they were a hit. You can freeze them for up to a month. Put peeled carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over the boiling water. They’re too thick to get soft in the cake. Top the carrot cake batter with 1-2 tbsp of cheesecake filling. Photos and text updated 2019. Comment document.getElementById("comment").setAttribute( "id", "aef9e78947494be7b4042e0bd3bd946b" );document.getElementById("d338f8b1e5").setAttribute( "id", "comment" ); Welcome to The Marble Kitchen! MINI CARROT CAKE The Cheesecake Shop Less dishes to wash for the win. Carrot cake is one of my favorite types of cake. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. You’ll combine the dry ingredients in one bowl and then combine the sugar, eggs, oil and shredded carrots in another bowl. To start, you will prepare the carrot cake batter. You should end up with a little less than a … 2. Topped with a dollop of cream cheese frosting and they are simply divine! CARROT CAKE The Cheesecake Shop Once the cupcakes are completely cooled you can either pipe a swirl of frosting onto the middle of each cupcake or use a knife or spoon to dollop it on top. I substituted the oil for the same amount of unsweetened applesauce, and made it in a 9 inch cake pan. Don’t forget to give it a star rating below!**. Put the warm carrots into a food processor and puree. Preheat oven to 350°F. Mix … I figured it was time for a redo of it because so much has changed since then. I now know how to write recipes, how to take photos, and how to make videos. Chill at least 1 hour before serving. Whisk together in a separate medium bowl the white and brown sugar, eggs and oil until well combined. Beat the softened cream cheese, eggs, sugar, flour and vanilla together until creamy and smooth. Post originally published Jan 9, 2012. Ingredients CARROT CAKE BATTER. Prepare a muffin tin by lining it with cupcake liners. Topped with the fluffiest cream cheese frosting ever! Just click on the … Finish by pouring on the rest of the cheesecake mixture. Raspberry Cheesecake with a Brownie Crust, Frozen Strawberry Cheesecake with a Pretzel Crust, Apple Cranberry Crisp with Snickerdoodle Crumble, Pumpkin Mousse Pie with a Gingersnap Crust. Set oven to 375F, Fill your muffin tin with cupcake papers then grate the carrots and toast your walnuts. Not a water bath in sight. Set aside. Exclusive Member of Mediavine Food. Carrot Cake Cheesecake Cupcakes: Bake your Carrot Cake Cheesecake Bars in a muffin tin instead of a baking dish. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, … I also love cheesecake so marrying the two and topping them with cream cheese frosting is the ultimate dessert. I mean really, you can’t go wrong with any of those words: carrot cake, cheesecake, cupcakes or cream cheese frosting. The assembly for these cupcakes is easy. Any recommendations on cook times? Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Im planning on making these they sound heavenly!! Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month. Add a spoonful of cheesecake mixture to each cup and swirl. Seriously they are delicious. A flourless cake with a mix of fresh carrots, sultanas & walnuts. I don’t like either carrot cake or cheesecake but these cupcakes are absolutely delicious. Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. Cover and steam the carrots until very tender, about 10-15 minutes. Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth. You will want to start by lining your muffin tin with cupcake liners. So…here we are again, and just in time for Easter! You get a bite of cupcake and a bite of cheesecake and a mouthful of cream cheese frosting. Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and fluffy. What can be easier than that? I cut down on the amount of oil in the cake by using some applesauce in place of half of it. Line a 12-cup** cupcake pan with baking liners. My hope is that you will learn a few things about baking delicious and indulgent desserts and have lots of fun while doing so! Dec 13, 2020 - Explore Wanda Nicholson's board "Carrot cake cupcakes" on Pinterest. The carrot cake cheesecake cupcakes can definitely be made ahead of time. Your email address will not be published. Any chance this could be made as a full sized cake rather than cupcakes? (<