dessert · holiday

Carrot Cake Cheesecake Cupcakes!


So! Carrot cake cheesecake cupcakes!! A mouth full of a name and flavor!

I have made this recipe a few times now and it always gets rave reviews!

I made a batch for my work, for Jon’s work and for Easter and they have become a favorite!

So easy, so delicious and perfect flavor combinations! Give it a try and let me know how it goes for you. Perfect for holidays, office treats, brunches or any time you want a sweet little treat with a boost of beta carotene so you can call these “healthy treats” 😉

*I will need to update my pictures as the quality came out poor and I didn’t realize until I had already served them!!! 😦 *

What you need:

Carrot cake layer

  • 1 large egg, room temperature
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup canola or vegetable oil
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1/2 cup whole white wheat flour (or all purpose flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup shredded carrots (I used 1 1/2 large carrots)

Cheesecake layer 

  • 8 oz Neufchâtel cheese softened, room temperature <- SUPER important to prevent lumpy cheesecake!
  • 2 tbsp sour cream, room temperature
  • 1/4 cup granulated white sugar
  • 1 tsp vanilla (I used vanilla bean paste!)
  • 1 large egg, room temperature

Cream cheese frosting

  • 8 oz Neufchâtel cheese softened, room temperature
  • 1/4-1/2 cup unsalted butter, room temperate, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (I used vanilla bean paste!)
  • 1 tsp milk or cream


How to make it:

  1. Preheat oven to 350 degrees F. Line muffin pan with liners, I  love using coordinating ones to the season or holiday-these had little bunnies!
  2. Prepare the cake batter:
    1. Beat together eggs, applesauce, oil, sugars and vanilla.
    2. Mix in flour, baking soda, baking powder, salt and cinnamon.
    3. Fold in carrots.
    4. Pour evenly into 12 muffin liners about 1/4-1/2 full.
  3. Prepare the cheesecake batter:
    1. Very important to make sure all ingredients are softened to room temperature!
    2. Beat cream cheese until smooth.
    3. Mix in sugar, sour cream, eggs and vanilla.
    4. Pour evenly on top of uncooked carrot cake layer- don’t fill too full, they will spill out and crack 😦 !IMG_0907
  4. Bake for 18-20 minutes until the cheesecake looks set but the center looks a little wiggly still.
  5. Cool in muffin tin for 5 minutes.
  6. Remove and cool on a cookie rack until fully cooled.
  7. Make the frosting:
    1. Cream butter and cream cheese together until it appears fluffy and smooth.
    2. Slowly add in powdered sugar 1 cup at a time.
    3. Add vanilla and 1 tsp of milk.
      1. If it appears too stiff, add another tsp of milk.
      2. Too runny? More powdered sugar.
  8. Frost each cooled cupcake with frosting. Store in the fridge or yours will melt like mine did! It reached 80 degrees on Easter… IN NEW ENGLAND.



Adapted from Crazy for Crust.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s