Carrot Cake Cheesecake Cupcakes

Ingredients Needed:

Carrot Cake

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon powder

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cup peeled and grated carrots

Cheesecake Batter

2 cups cream cheese softened

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup sour cream

2 large eggs

2 tsp vanilla extract

1/4 tsp salt

Cream Cheese Frosting

1 stick of unsalted butter, softened

3 ounces of cream cheese, softened

3 cups of powdered sugar

1 tsp of vanilla

Splash of water

Carrot Cake

Preheat the oven to 350 degrees.

To a mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk and set it aside.

To a large bowl, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.

Whisk the ingredients until incorporated. You can also use a hand mixer, or a stand mixer and mix on medium speed.

Add the dry ingredient mixture to the wet ingredients. Mix on low with the mixer or whisk to combine. Once the dry ingredients and the wet ingredients are almost entirely incorporated, add the shredded carrots to the bowl. Fold with a spatula to combine.

Set it aside.

Cheesecake Batter

In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.

Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.

Mix to combine.

Line your cupcake pan with liners. In each liner, alternate carrot cake, cheesecake, and carrot cake (as desired).

Bake for 14-16 minutes. Let them cool and then chill in the fridge for at least 1 hour.

Add your icing and enjoy!