Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) light brown sugar, packed
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, room temperature (for base)
  • 1/2 tsp vanilla extract (for base)
  • 3/4 cup (approx. 75g) carrots, finely grated
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature (for cheesecake)
  • 1/4 cup (60g) sour cream
  • 1 tsp vanilla extract (for cheesecake)
  • 1 tsp cornstarch
  • 4 oz (115g) cream cheese, softened (for frosting)
  • 2 tbsp unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. Whisk together 65g flour, 65g brown sugar, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until no lumps remain.
  3. Add 60ml vegetable oil, one egg, and 1/2 tsp vanilla to the dry mix. Stir until just combined and glossy.
  4. Gently fold in the 75g of finely grated carrots until the batter is evenly orange flecked.
  5. Scoop roughly 1 tablespoon of batter into each liner. Bake for 8 minutes until the edges are set but the center is slightly soft.
  6. While the base bakes, beat 225g cream cheese and 50g granulated sugar until smooth and velvety.
  7. Add the remaining egg, 60g sour cream, 1 tsp vanilla, and 1 tsp cornstarch. Mix on low speed until just incorporated.
  8. Pour the cheesecake mixture over the warm carrot cake bases. Bake for another 14 minutes until the edges are set and the center slightly wobbles.
  9. Let the pans sit on a wire rack for 30 minutes, then refrigerate for at least 2 hours until firm to the touch.
  10. Beat 115g cream cheese, 2 tbsp butter, 120g powdered sugar, and 1/2 tsp vanilla until fluffy and cloud-like before piping onto the chilled cakes.