Carrot Cake Cheesecake Cupcakes with Cream Cheese Frosting!

I love carrot cake, and I’ve quickly learned that it’s actually a very popular cake flavor. How did I learn that? Well, a lot of people have been asking for carrot cake lately!!

Since I’ve been making it so much, I decided to add a twist this time– cheesecake!

There’s a thick layer of carrot cake, topped with a layer of cheesecake.

and then…

frosted with creeeeeamy cream cheese frosting!

I made regular sized cupcakes as well as minis. I find the minis very popular; the perfect size when you just want a little something sweet! And/or you can eat more than 1 🙂

The carrot cake recipe, which I’ve made many times, is amazingly moist; the cheesecake is smooth and heavenly; and the frosting is finger-licking fantastic.

Make these. You’ll like ’em.

Carrot Cake Cheesecake Cupcakes!
Made 20 regular-sized cupcakes + 48 minis.

Ingredients:
For Cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
4 eggs
3/4 cup vegetable oil
3/4 cup applesauce
1 cup granulated sugar
1 cup light brown sugar
2 tsp vanilla
3 cups baby carrots, cooked and mashed (measure raw, then cook them)

For Cheesecake:
2 8-oz blocks of cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
2 eggs

For Frosting:
2 8 oz cream cheese
2 stick butter
7 cups powdered sugar
1 Tablespoon vanilla

Directions:
1) Preheat the oven to 375 degrees. Line cupcakes pans with foil liners (should make about 30-35 regular-sized cupcakes).
2) Carrot Cake: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3) In a large bowl, whisk together the applesauce, oil, and sugars. Add in the eggs and vanilla and beat well. Then, switch to a spatula and alternate folding in the flour mixture and the mashed carrots. (NOTE: I usually cook the carrots– steam them– and then put them in a blender to basically make carrot baby food. Allow them to cool before mixing them into the batter.)
4) Mix just until flour streaks no longer remain. Now, make the cheesecake part!
5) Cheesecake: Beat together the cream cheese, 1/2 cup sugar, 2 eggs, and 1 tsp vanilla. Now you’re ready to assemble the cupcakes for baking.
6) Scoop about 1/2 cup of carrot cake batter into each cupcake cavity, filling until 1/2-2/3 full. Then top with 2 big tablespoons-full of the cheesecake batter. Honestly, next time, I’ll probably make more cheesecake and put more in each cupcake. It’s just so tasty!
7) Bake the cupcakes in the preheated oven about 20 minutes, or until the cheesecake topping is juuuust starting to turn golden brown on the edges, and a toothpick inserted into the center comes out not-gooey. (It won’t necessarily be clean because it’s a very moist cake! But shouldn’t be totally gooey)
8) Cool the cupcakes on a wire baking rack until completely cooled. Then frost with cream cheese frosting!
9) Frosting: Beat together the cream cheese and butter. Add in the powdered sugar and vanilla. Beat until fully combined and creamy.
10) Spread on top of the cake! Eat!

Like I said, you like carrot cake, you’ve gotta try these. A nice twist to the classic cupcake 🙂