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These amazing cupcakes merge two favorite sweets - soft carrot cake with smooth cheesecake on top and cream cheese frosting to finish. They've got awesome texture and taste that'll wow anyone.
When I made these for my kid's party, I found out that giving the cheesecake part plenty of time to cool makes everything taste just right together.
Key Components:
- Fresh carrots: Grate them by hand
- Cream cheese: Let it sit out for best mixing
- Cake flour: Makes everything soft
- Spices: Cinnamon, nutmeg for flavor
- Vegetable oil: Keeps everything juicy
- Eggs: Not cold for easier blending
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Step-by-Step Guide:
- Put Together Cheesecake Top
- Whip room temp cream cheese until fluffy
- Pour sugar in bit by bit
- Stir in egg and vanilla
- Get rid of all bumps
- Create Carrot Cake Bottom
- Mix all wet stuff together
- Stir dry things in another bowl
- Add hand-grated carrots
- Stir just enough
- Stack Everything Up
- Put cake mix in liners about 2/3 full
- Spoon cheesecake stuff on top
- Keep space for everything to grow
- Use spoon to even out tops
- Cook and Rest
- Look after 20 mins
- Cheesecake part shouldn't jiggle
- Let them cool all the way
- Let them cool all the way
- Wait at least 8 hours in fridge
- Wait at least 8 hours in fridge
I found out that waiting long enough makes these cupcakes taste way better and gives them just the right feel when you bite into them.
Keeping Them Fresh:
Store in the fridge for about 5 days. You can freeze them without frosting for up to 2 months.
Topping Ideas:
Regular cream cheese frosting works great, but you can try whipped cream if you want something not so heavy.
When To Serve:
These work great at morning parties, baby showers, or any special event.
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Pro Advice:
- Check if cake part is done
- Use new spices for stronger taste
- Cover any dips with extra frosting
I've been making these cupcakes for ages now, and I've learned that taking your time with cooling and using ingredients at the right temperature always gets the best results.
Frequently Asked Questions
- → Why use ingredients at room temp?
- Keeps cheesecake smooth without lumps.
- → Can I make bite-sized ones?
- Sure, yields about 48 minis. Shorten baking time.
- → Why does the cheesecake dip in the center?
- It naturally sinks. Just load it up with frosting!
- → How long does it keep?
- Store in the fridge for 3 days or freeze without frosting for a month.
- → Can I leave out the nuts?
- Totally, nuts are optional for the carrot cake base.