Description
Delightful miniature treats combining the flavors of carrot cake and cheesecake for the perfect bite-sized dessert.
Ingredients
Scale
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini muffin tin.
- Mix the wet ingredients: In a bowl, combine grated carrots, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract.
- Combine the dry ingredients: In another bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Blend wet and dry: Gradually add the dry mixture to the carrot mixture, stirring until just combined.
- Fill the muffin tin: Pour batter into muffin tins, filling each cup about two-thirds full.
- Bake for 15-18 minutes, test doneness with a toothpick, and let cool slightly.
- Prepare the cheesecake filling: Beat the cream cheese until smooth, then add powdered sugar and remaining vanilla, mixing well.
- Fold in the whipped cream to create a light filling, then assemble the bites by topping each cooled carrot cake bite with the cheesecake filling.
Notes
For best results, use finely grated carrots and ensure all ingredients are at room temperature.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg