Description
Delicious carrot muffins topped with a creamy cheesecake layer.
Ingredients
Scale
- 1 cup finely grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Whipped cream
- Chopped walnuts
- Carrot decorations
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla. Stir in grated carrots.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to wet and mix until just combined.
- Divide carrot cake batter among muffin liners (about 1-2 tablespoons each). Set aside.
- In a separate bowl, beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, beating until smooth.
- Spoon cheesecake batter over carrot cake layer in each muffin cup, filling nearly to the top.
- Bake 25–28 minutes or until centers are set. Let cool completely, then chill at least 2 hours in the fridge.
- Top with whipped cream, chopped walnuts, or carrot decorations before serving if desired.
Notes
- For best results, use fresh carrots for grating.
- Ensure the cream cheese is fully softened for a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg