Carrot Cake Cheesecake Cupcakes

Carrot Cake Cheesecake Cupcakes | | #carrotcake #cheesecake

I’ve learned a lot of things over the past few months in our new house.

For example, I can now assure you that maroon, goldenrod, faux-finish yellow, dark taupe, and hunter green are very nice colors to use on walls. But not if they are all in the same room.


Ocean blue and dark blue are also nice colors. Unless they are covering the walls, ceiling, baseboards, heater vents, intercom vents, light fixtures, and closet/bedroom doors.
Ditto hot pink and neon green.
{Don’t overfill the pans…thank goodness for frosting.}

Did you know that window blinds need to be cleaned once in awhile? If not, years worth of dust and grime actually build up on them, forcing the person who tries to clean them to fling dirty water everywhere and cause their children to repeat naughty words said in the heat of battle.

Ditto showers and bathtubs.


Oh, and I never realized that having a dog go outside to um…you know…was optional. All these years I’ve been trekking outside in freezing or burning hot weather to pick up Ginger’s presents. I should have just sent her into the (carpeted) garage. Or the walled in sunporch.
Needless to say, there were lots of little fix-its and repairs to be made. One of our old neighbors was a contractor in need of work and he did a ton of stuff (including new flooring and ripping out that disgusting sunporch) for way less than if we’d hired someone official.

So, of course, as a thank you, I made him cupcakes.

I asked him what his favorite dessert was. He told me his two favorites are carrot cake and cheesecake.

And these cupcakes were born.

A layer of carrot cake. A layer of cheesecake. Cream cheese frosting.

I will relay your thank you’s to him the next time he comes to fix something.

Because I figure there will be a next time. There always is, isn’t there?

Carrot Cake Cheesecake Cupakes

Yield: 12 cupcakes


    For the Cupcakes:
  • 1 egg
  • 1/3 cup vegetable oil
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ teaspoon cinnamon
  • ¾ cup shredded carrots
  • For the Cheesecake:
  • 1 pack (8 ounces) cream cheese, softened
  • ¼ cup sugar
  • ¼ teaspoon vanilla
  • 1 egg
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°. Line muffin pan with liners. Set aside.
  2. Make the cake batter: In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour evenly into 12 muffin liners. Set aside.
  3. Make the cheesecake batter: Mix together cream cheese, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan.
  4. Bake for about 25 minutes, until cheesecake is no longer runny. Cool completely.
  5. Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator.
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Carrot Cake adapted from Allrecipes
This recipe may be linked with:
MondayMingle Monday (Add a Pinch), Joy of DessertsCreative Monday (Clairejustineoxox), Mix it Up Monday (Flour Me With Love). Tuesday2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy’s Recipe Box), Talent Show Tuesday (Chef in Training), Trick or Treat Tuesday (Inside BruCrew Life). WednesdayMrs. Fox’s Sweet Party (Mrs. Fox’s Sweets) Made It On Monday (Lark’s Country Heart), This Chick CooksCast Party Wednesday (Lady Behind the Curtain).  ThursdaySweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh), Sweet Temptations (Talking Dollars and Cents), Taking a Timeout Thursday (Mom on Timeout). FridaySweet Tooth Friday (Alli-n-son), I’m Lovin’ it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). SaturdaySweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). SundayA Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters’ Stuff), Moms Crazy Cooking


  1. I made these for Easter and the cream cheese frosting is heavenly. It has become our go-to cream cheese frosting recipe. Rich and sinful. We’ve used it with a lemon cake and plan to use it for the red velvet cupcakes at a bridal shower this summer.

  2. Your presentation is really nice. I am planning to make the best cheesecake in New York by adding up a little something new on my original recipe. I haven’t tried carrots yet and I would liek to try it. Thank you for sharing this recipe.

  3. LOVE this recipe!!! I made these cupcakes for a friend’s birthday last night. To say they were a hit is putting it lightly. These were quick and easy to make. :)

  4. My niece made these for Easter and they were wonderful! Once I was home I was sorry I hadn’t taken a second one home with me. Only question I had was how finely to grate the carrots, and if it matters if I use a cheese grater or if a food processor is needed – thanks for sharing this great recipe!

  5. I’ve made the Carrot Cake Cheesecake Cupcakes a couple of times. They are my husbands favorite! I was wondering if you have ever tried putting the cheesecake on the bottom?

  6. Monique says:

    Made these yesterday. SO good! Thanks for such an easy and delish recipe!


  1. [...] I love, love, love the combination of cheesecake and cake. I’ve done it several times, with carrot cake cupcakes, strawberry cupcakes, and even from-scratch red velvet cupcakes (possibly the source of my red [...]

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