Mini Carrot Cake Bites With Fluffy Cheesecake Centers

Mini Carrot Cake Bites with Cheesecake Centers | Diabetic-Friendly & Delicious

Mini Carrot Cake Bites With Fluffy Cheesecake Centers

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These miniature delights showcase the best seasonal ingredients that spring has to offer. Fresh carrots, warm spices, and velvety cream cheese frosting create a harmonious blend that mirrors nature's reawakening. Carrots' natural sweetness peaks during springtime, lending these bites their signature moistness and flavor.

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Prep Time 30

Cook Time 18

Total Time 48

Servings: 24

Course: Dessert, party food, Snack

Cuisine: American

Calories: 2

Ingredients Equipment Method Nutrition Notes

Ingredients

Carrot cake batter (24 mini bites)

2 cups All-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp fine salt
¾ cup packed light brown sugar
¼ cup granulated sugar
¾ cup neutral oil such as vegetable or canola
2 large eggs at room temperature
2 tsp vanilla extract
2 cups fresh carrots hand-grated, firmly but not tightly packed

Cheesecake filling

8 oz Full-fat cream cheese at room temperature
1 cup powdered sugar sifted
1 tsp vanilla extract

Optional toppings / variations

Toasted shredded coconut
Crushed pecans or walnuts
Light dusting of cinnamon sugar
Caramel or white chocolate drizzle

Equipment

1 Box grater (or food processor with grating disc) for fresh carrots.
Measuring cups, spoons, and ideally a kitchen scale.
2 medium mixing bowls (wet and dry), 1 small bowl (cheesecake filling).
1 Whisk and rubber spatula/wooden spoon.
1 Hand mixer or stand mixer for cream cheese filling.
1 24-cup mini muffin tin.
1 Piping bags or zip-top bags (one for batter, one for filling).
1 Cooling Rack
1 Airtight containers (stackable if transporting; plus ice packs for lunchboxes).

Method

Prep

Preheat oven to 350°F (175°C).
Grease a 24-cup mini muffin pan or line with mini paper liners.

Grate carrots

Peel if desired and hand-grate firm, bright carrots on the fine side of a box grater. Avoid pre-shredded bagged carrots because they are drier and can produce dense cakes.

Mix dry ingredients

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon (plus nutmeg/ginger if using), salt, brown sugar, and granulated sugar until no lumps of sugar remain.

Mix wet ingredients

In another bowl, whisk eggs, oil, and vanilla until emulsified.
Fold in grated carrots until evenly distributed.

Combine batter

Add dry mixture to wet mixture and fold gently with a spatula just until no dry streaks remain. Do not overmix to keep the crumb tender.

Make cheesecake filling

In a small bowl, beat cream cheese with a hand mixer until smooth.
Add powdered sugar and vanilla; beat until light, fluffy, and pipeable. The mixture should hold its shape when piped.

Fill the mini muffin pan

Transfer carrot batter to a piping bag (or use a small spoon). Pipe or spoon a ring of batter around the edge of each mini muffin cup, leaving a small well in the center.
Pipe a small dollop (about 1 teaspoon) of cheesecake filling into each well so the filling is surrounded but not completely covered by batter.

Bake

Bake 15–18 minutes, until the tops spring back lightly when touched and the cake portion tests done around the edge of the cheesecake center.
Cool 5 minutes in the pan, then transfer bites to a cooling rack and let cool completely.

Decorate

If desired, pipe a small swirl of remaining cheesecake filling (or separate cream cheese frosting) on top.
Sprinkle with toasted coconut, chopped pecans, cinnamon sugar, or drizzle with caramel/white chocolate.

Storage / make-ahead

Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze on a tray until solid, then wrap individually and place in a freezer-safe container for up to 2 months; thaw overnight in the fridge.

Nutrition

Serving: 30gCalories: 2kcalCarbohydrates: 0.2gProtein: 0.003gFat: 0.001gSodium: 112mgPotassium: 1mgFiber: 0.04gSugar: 0.1gVitamin A: 0.2IUVitamin C: 0.003mgCalcium: 11mgIron: 0.03mg

Notes

Mini-Carrot Cake Bites Recipe overview

Prep time: 30 minutes (active grating, mixing, piping).
Cook time: 15–18 minutes.
Total time: 45–50 minutes, including cooling.
Yield: 24 mini carrot cake bites.
Serving size: 1 mini bite (about 28–30 g, similar to other mini carrot cupcakes).

Optional flavor twists: 1/4 cup well-drained crushed pineapple folded into the batter; 1 teaspoon orange zest into filling.

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