Carrot Cheesecake Cups (Print Version)

# Ingredients:

→ Cake Mixture

01 - Grated carrots
02 - Plain flour
03 - Egg, large
04 - Oil for cooking
05 - Unsweetened applesauce
06 - Brown sugar and white sugar mix
07 - Vanilla essence
08 - Ground cinnamon
09 - Optional nut pieces
10 - Baking powder and soda

→ Cheesecake Filling

11 - Cream cheese (softened)
12 - Sour cream (room temperature)
13 - Granulated sugar
14 - Egg (room temperature)
15 - Vanilla flavoring

→ Topping

16 - Cream cheese, soft
17 - Butter at room temperature
18 - Icing sugar
19 - Vanilla for taste

# Instructions:

01 - Turn the oven on to 350°F, and line your muffin tray with paper liners.
02 - Combine wet stuff, toss in the dry bits, then fold in carrots and any nuts you like.
03 - Blend all cheesecake items until totally creamy.
04 - Spoon the cake mix in first, then layer the cheesecake mix on top.
05 - Bake for 18-25 minutes. Let them cool, then refrigerate.
06 - Whip frosting ingredients together, then swirl it onto the cupcakes.

# Notes:

01 - Best results come from room temperature ingredients.
02 - Expect the cheesecake to sink a little.
03 - Cool them down in the fridge before serving.

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