Carrot Cheesecake Cups (Print Version)

# Ingredients:

→ Carrot Cake Base

01 - Shredded carrots
02 - Large egg
03 - Vanilla extract
04 - Baking soda and powder
05 - Ground cinnamon
06 - Optional chopped nuts
07 - Unsweetened applesauce
08 - Brown and white sugar
09 - All-purpose flour
10 - Vegetable oil

→ Cheesecake Layer

11 - Room temperature sour cream
12 - Sugar
13 - Vanilla extract
14 - Room temperature cream cheese
15 - Room temperature egg

→ Frosting

16 - Powdered sugar
17 - Vanilla extract
18 - Softened cream cheese
19 - Softened butter

# Instructions:

01 - Set oven to 350°F and prep a muffin tin with cupcake liners.
02 - Blend your wet ingredients first, mix the dry stuff in, then toss in carrots and nuts.
03 - Whip all the cheesecake ingredients at room temp until creamy and lump-free.
04 - Start with the cake batter in each cup, then scoop in the cheesecake mix on top.
05 - Bake for 18-25 minutes. Let them fully cool before putting them in the fridge to chill.
06 - Whip the frosting ingredients together, then pipe it onto the cooled cupcakes.

# Notes:

01 - Work with ingredients at room temperature.
02 - It’s normal for the cheesecake to dip in the middle.
03 - Refrigerating before eating makes them better.

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