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Mini Carrot Cake Cheesecakes | lifemadesimplebakes.com
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4.67 from 6 votes

Mini Carrot Cake Cheesecakes Recipe

Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 cupcakes
Calories: 166kcal
Author: Andrea

Ingredients

For the Cake

  • 2/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp kosher sea salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 cup vegetable oil OR canola oil
  • 2 tbsp applesauce
  • 1/3 cup granulated sugar
  • 3 tbsp brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup carrot finely grated

For the Cheesecake

  • 8 oz original cream cheese
  • 1/4 cup sour cream full-fat or light
  • 1/3 cup granulated sugar
  • 1 tsp all purpose flour
  • 1 egg
  • 2 tsp vanilla extract

Optional Topping

  • whipped cream
  • cinnamon
  • toasted walnuts OR pecans, chopped

Instructions

  • Preheat oven to 350 degrees. Line a standard size muffin/cupcake tin with paper liners, set aside.
  • In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Mix in the dry ingredients just until combined, set aside.
  • In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the cream cheese for 1 minute or until smooth and creamy. Add the sour cream and mix to combine. Add the sugar, flour, egg and vanilla extract, mix just until combined.
  • Start by placing 1 tablespoon of cake batter into the bottoms of the liners, then add 1/2 tablespoon of cheesecake filling. Repeat the process one more time, ending with cheesecake on top. If you have leftover filling, divide it evenly between the liners.
  • Place in the oven and bake for 25-35 minutes or until the cheesecakes are set. Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to a refrigerator to cool for 2 hours.
  • Before serving, top with homemade whipped cream, a dash of cinnamon and a sprinkle of toasted nuts. Keep refrigerated for up to 4 days.

Notes

  • You can add raisins, chopped nuts or even pineapple to the cake batter!

Nutrition

Serving: 12serving | Calories: 166kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 204mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1416IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg