Description
Delightful bites that combine the flavors of carrot cake and creamy cheesecake in a single treat.
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 a mini muffin tin with liners.
- Combine grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, salt, sugar, brown sugar, vegetable oil, and egg in a large mixing bowl. Mix gently until just combined.
- Fill each muffin cup halfway with the carrot cake batter.
- Mix cream cheese, powdered sugar, and vanilla extract until smooth in another bowl.
- Dollop a teaspoon of cheesecake mixture on top of the carrot cake batter in each cup and swirl gently with a toothpick.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Cool briefly in the tin before transferring to a cooling rack.
Notes
Make-ahead Tips: Prepare the batter the night before and store it in the refrigerator. Let it come to room temperature before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 7g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: carrot cake, cheesecake, bites, dessert, easy recipe