Description
Delicious bite-sized treats combining the flavors of carrot cake and creamy cheesecake.
Ingredients
Scale
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 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 your oven to 350°F (175°C) and grease a mini muffin tin.
- Combine grated carrots, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract in a mixing bowl.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared mini muffin tins, filling each cup about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool slightly before removing from the tin.
- Beat the softened cream cheese until smooth, then add powdered sugar and remaining vanilla extract.
- Fold in the whipped cream gently.
- Top each bite with a dollop of cheesecake filling and serve chilled.
Notes
For a healthier option, consider using coconut sugar or a sugar alternative. You can also make these bites dairy-free.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg