Description
Delightful bites combining the flavors of carrot cake and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup grated carrots
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a mini muffin tin by lining it with paper liners.
- Combine the grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, salt, sugar, brown sugar, vegetable oil, and egg in a large mixing bowl.
- Mix until just combined; avoid over-mixing.
- Fill each muffin cup halfway with the carrot cake batter.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
- Dollop a teaspoon of the cheesecake mixture atop each muffin cup.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack.
Notes
Allow the bites to cool completely for best flavor. Can be served warm or at room temperature.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg