Carrot Cake Cheesecake Cupcakes Recipe

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These cupcakes are an absolute necessity for Easter, or any Spring gathering. The cake layer comes together in one bowl with just a few steps, and the cheesecake is just as simple, creamy and delicious. It's equal parts favorite desserts, and new and exciting treat. These little cupcakes are perfect to make in advance and stay moist and fresh for several days. Plus, they're always a big hit!

Image Credit: Jackie Dodd


This recipe makes 24 cupcakes.

For the Cake Layer:

Things You'll Need

  • 1 cup flour

  • 1 cup packed brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup shredded carrots

  • 1 cup chopped pecans

  • 2 large eggs

  • 2/3 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 24 cupcake papers

For the Cheesecake Layer:

Things You'll Need

  • 2 (8oz) ounce package cream cheese, room temperature

  • 2/3 cup granulated sugar

  • 1 teaspoon vanilla

  • 2 large eggs room temperature

  • 1 teaspoon salt

For the Frosting Layer:

Things You'll Need

  • 8oz package cream cheese, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Carrot candy decorations, optional

Image Credit: Jackie Dodd

Step 1

In a large bowl stir together the dry ingredient for the cake layer; flour, brown sugar, baking powder, salt, cinnamon, carrots and pecans.

Image Credit: Jackie Dodd

Step 2

Stir in the egg, vegetable oil and vanilla extract.

Image Credit: Jackie Dodd

Step 3

Line a muffin tin with 24 cupcake papers. Distribute the batter evenly between all 24 of the papers.

Image Credit: Jackie Dodd

Step 4

Using a handheld mixer, beat the cream cheese for two minutes, then add all the remaining cheesecake layer ingredients. Beat until well combined.

Image Credit: Jackie Dodd

Step 5

Add the cheesecake layer on top of the cake layer, evenly distributing between the 24 cupcake papers.

Image Credit: Jackie Dodd

Step 6

Bake for 18-25 minutes or until the top has puffed slightly and no longer jiggles when you shake the rack. Allow to cool completely before frosting.

Image Credit: Jackie Dodd

Step 7

To make the frosting, use a handheld mixer to beat together the cream cheese and butter until well combined. Add the remaining ingredients (besides carrot candies, if using), beating until well combined. Frost all the cupcakes, adding a candy garnish if suing.

Image Credit: Jackie Dodd

Step 8

Refrigerate until ready to serve, up to 4 days.

Image Credit: Jackie Dodd