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These amazing cupcakes mix two favorite treats - soft carrot cake with smooth cheesecake on top, finished with tangy cream cheese frosting. The mix of textures and tastes makes a truly wow-worthy dessert.
When I made these for my kid's party, I found that giving the cheesecake part plenty of time to cool makes the textures work perfectly together.
Key Ingredients:
- Fresh carrots: Grate them by hand
- Cream cheese: Let it sit out to soften
- Cake flour: For a soft, delicate texture
- Spices: Cinnamon, nutmeg for cozy flavor
- Vegetable oil: Keeps everything juicy
- Eggs: Warm to room temp for better mixing
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Step-By-Step Process:
- Create Cheesecake Topping
- Whip softened cream cheese until fluffy
- Slowly mix in sugar
- Blend in egg and vanilla
- Make sure it's completely smooth
- Put Together Carrot Cake Layer
- Mix all wet stuff together
- Stir dry ingredients in another bowl
- Add hand-grated carrots
- Stir just enough to mix
- Combine Both Parts
- Put cake mix in liners about 2/3 full
- Spoon cheesecake mixture on top
- Keep space for them to puff up
- Lightly flatten the tops
- Cook and Cool Down
- Start checking at 20 minutes
- Cheesecake part should feel firm
- Let cool all the way
- Let cool all the way
- Put in fridge at least 8 hours
- Put in fridge at least 8 hours
I've learned that taking time to chill these cupcakes properly really brings out the best flavors and makes the texture just right.
Keeping Them Fresh:
Store in the fridge for up to 5 days. Want to save them longer? Freeze without frosting for up to 2 months.
Topping Ideas:
Cream cheese frosting works great, but try some whipped cream if you want something lighter.
When To Serve:
These work great at morning get-togethers, baby showers, or any special event.
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Pro Tricks:
- Check if cake part is done with toothpick
- Use newly opened spices for stronger taste
- Cover any cheesecake cracks with extra frosting
I've been making these cupcakes for years now, and I can tell you that being patient with cooling times and using ingredients at the right temperature makes all the difference.
Frequently Asked Questions
- → Why use ingredients at room temp?
- Helps cheesecake mix stay smooth.
- → Can I make bite-sized ones?
- Sure! Makes about 48, with shorter baking time.
- → Why does cheesecake dip in the middle?
- It’s normal. Just cover with extra frosting.
- → What’s the best way to store them?
- Keep in the fridge for 3 days or freeze (unfrosted) for a month.
- → Can I skip adding nuts?
- Totally. Nuts aren’t a must.