Carrot Cake Cheesecake Cupcakes

5 from 4 votes
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Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Carrot Cake can fix anything. So can cheesecake. Together? They can run the world.

PIN IT NOW TO SAVE FOR LATER 

unwrapped carrot cake cheesecake cupcake

I originally wrote this post back in 2012, can you believe that? I figured it was time for a redo of it because so much has changed since then. I now know how to write recipes, how to take photos, and how to make videos. It’s like a lifetime has passed since I first made these cupcakes for our contractor. We’d just moved into this house and it needed so much work and our old neighbor came and did a ton of it for us for cheap. I asked him his favorite desserts and he said carrot cake and cheesecake and I had a lightbulb Oprah moment and thought: CARROT CAKE CHEESECAKE CUPCAKES!

Now, I don’t know if it’s coincidence or not, but ever since I posted these cupcakes, carrot cake cheesecake cakes (and other versions of cheesecake cupcakes) have flooded the internet. I posted these before Pinterest even existed (I know, right? What was it like without Pinterest?!) I like to think I started a trend (like I did with peanut butter snickerdoodles) so I’m considering this cupcake recipe to be the ORIGINAL Carrot Cake Cheesecake Cupcake.

(Ballsy? Yes. But there you have it.)

These carrot cake cupcakes got a redo when I wrote my cookbook but even since then I’ve improved my photography in spades. So…here we are again, and just in time for Easter!

Carrot Cake Cheesecake Cupcakes are my favorite carrot cake recipe with a cheesecake topping and cream cheese frosting!

I mean really, you can’t go wrong with any of those words: carrot cake, cheesecake, cupcakes or cream cheese frosting. I *may* have just piped that straight into my mouth, FYI. (<<Why I’ll never be skinny.)

carrot cake cheesecake cupcake

I like to think of a carrot cake cupcake as a mini carrot cake. I mean…I guess that’s what cupcakes are: mini cakes. So, these cupcake are mini cheesecake cakes! You get a bite of cupcake and a bite of cheesecake and a mouthful of cream cheese frosting.

These cupcakes look difficult to make but they’re super simple and come together in no time!

There are a few different components in these cupcakes. Let’s talk about each one:

How to make Carrot Cake Cupcakes:

  • This simple batter comes together with one bowl and a spoon. No mixer required!
  • I cut down on the amount of oil in the cake by using some applesauce in place of half of it. Carrot cake notoriously has a lot of oil, so using applesauce takes some of that out without changing the texture or flavor.
  • Please use real carrots that you shred yourself; don’t use pre-shredded carrots. They’re too thick to get soft in the cake.
  • Use walnuts or pecans, whichever you prefer, or you can omit the nuts.
carrot cake cheesecake cupcake with bite missing

How to make Cheesecake Cupcakes:

  • Similar to my mini cheesecake recipe, this cheesecake is great for topping cupcakes with. You can actually put this cheesecake on any of my cupcake recipes.
  • Make sure your ingredients are room temperature to avoid lumps, even the egg. Otherwise your cheesecake will be lumpy!

This recipe makes 12 perfect Carrot Cake Cheesecake Cupcakes. If you want a bite size version, make MINI Carrot Cake Cheesecake Cupcakes using mini muffin pans (it’ll make about 4 dozen).

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Carrot Cake Cheesecake Cupcakes

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.
5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 12 cupcakes
Serving Size 1 cupcake

Ingredients

For the Cupcakes:

  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup shredded carrots
  • 1/2 cup chopped pecans or walnuts optional

For the Cheesecake:

  • 1 8 ounce package cream cheese room temperature
  • 2 tablespoons sour cream room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg room temperature

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 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 egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
  • Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
  • Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they’re room temperature, but don’t serve until they’ve chilled a bit so the cheesecake can set.
  • 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 for up to 3 days or freeze unfrosted cupcakes for up to 1 month.

Recipe Video

Nutrition Information

Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 177mg | Potassium: 105mg | Sugar: 43g | Vitamin A: 1445IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.6mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cupcake

**Did you make this recipe? Don’t forget to give it a star rating below!**

Click here for more Carrot Cake Recipes!

Check out these carrot cake recipes:

Carrot Cake Loaf

Carrot Cake Ice Cream Cake

Carrot Cake Roll

Carrot Cake Blondies

Post originally published Jan 9, 2012. Photos and text updated 2019.

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30 CommentsLeave a comment or review

  1. I made the carrot cake cheesecake for my family on Christmas Day, and everybody loved them. Thank you so much for the recipe, and can’t believe how easy it is to make.

    1. Yes you totally can! The amounts of cheesecake and cake batter might not be even (you may have extra cake batter) but it’ll work just fine!

  2. They taste wonderful!!! I am making them in advance for a birthday guy. He requested carrot cake but I wanted to take it up a notch. Thanks!

  3. Dearest Dorothy, I know I’m a bit late to the game here, seeing the dates on the comments above from 2012-2014, but I don’t care it has taken me two years to find this wonderfully amazing delicious dessert recipe. I am not a great baker but your recipe for carrot cheesecake cupcakes made me one tonight! The recipe was so easy to follow, baked up quickly and was so light, moist and amazingly tasty. Thank you for sharing your recipe. I’m excited to start following your blog.

    1. I’m so glad you enjoyed them Traci!! I love these cupcakes and they remind me I need to do other cheesecake cupcake versions!

  4. 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?

  5. 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!

    1. I use a regular box grater whenever I grate carrots! Less to clean than the food processor! But you can use either. 🙂

  6. 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. 🙂

  7. 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.