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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.
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| {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.
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?
Ingredients
- 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
- 1 pack (8 ounces) cream cheese, softened
- ¼ cup sugar
- ¼ teaspoon vanilla
- 1 egg
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line muffin pan with liners. Set aside.
- 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.
- 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.
- Bake for about 25 minutes, until cheesecake is no longer runny. Cool completely.
- 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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Hi there! I’m Dorothy, the crazy gal behind the blog. If you didn’t already know, I’m crazy for crust…and cookies…and brownies…and pretty much
anything with sugar.
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.
I’m so glad you like it!
Thanks for letting me know.
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.
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.
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!
I use a regular box grater whenever I grate carrots! Less to clean than the food processor! But you can use either.