Ingredients

The following ingredients have 19 Servings
  • 10 oz (288g) peeled raw carrots
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 1/4 tsp vanilla extract
  • 1 1/2 tbsp vegetable oil
  • 2 large eggs, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cloves
  • pinch of all spice
  • 4 oz (114g) crushed pineapple, drained
  • 1/2 cup (37g) sweetened coconut flakes
  • 6 ounces (170g) cream cheese, room temperature
  • 1/4 cup (52g) sugar
  • 3 tbsp (43g) sour cream
  • 3/4 tsp vanilla extract
  • 1/4 tsp groung cinnamon
  • 1 large egg white, room temperature
  • 6 oz (170g) cream cheese, room temperature
  • 1/4 cup (56g) butter, room temperature
  • 3 1/2 cups (403g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 3/4 tsp vanilla extract

Instruction

  • To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes. 2
  • . Put the warm carrots into a food processor and puree. You should end up with a little less than a cup of carrot puree. Set aside to cool.
  • . Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. 4.
  • To make the cheesecake batter, add the cream cheese and sugar to a large mixer bowl and mix on medium-low speed until smooth. 5.
  • Add the sour cream, vanilla extract and cinnamon and mix until well combined. 6.
  • Add the egg white and mix until well combined. Set aside. 7.
  • To make the cake batter, cream the butter and sugar on medium speed in a large mixer bowl until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming time. 8. A
  • d the vanilla extract and vegetable oil and mix until combined. 9. A
  • d the eggs one at a time, mixing until incorporated after each addition. 10.
  • ombine the dry ingredients in a medium sized bowl and add half of the dry mixture to the batter and mix until combined. 11.
  • dd the carrot puree to the batter and mix until well combined. 12.
  • dd the remaining flour mixture and mix until well combined and smooth. 13.
  • tir in the crushed pineapple and coconut flakes. Scrape down the sides of the bowl as needed to ensure everything is well combined. 14.
  • o layer the cupcakes, add 1 tablespoon of cupcake batter to the bottom of each cupcake liner, spreading it so that it covers the bottom. 15.
  • dd 1/2 a tablespoon of the cheesecake filling to the center of the batter. 16.
  • dd another tablespoon of cupcake batter and another half tablespoon of cheesecake batter. 17.
  • op the cupcakes with another tablespoon of cupcake batter, then swirl everything around with a toothpick. 18.
  • ake the cupcakes for 16-18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 19.
  • emove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. The centers may fall a bit as they cool, which is ok. It’s from the cooling of the cheesecake layers. 20. To
  • make the frosting, beat the cream cheese and butter together in a large mixer bowl until well combined and smooth. 21. Sl
  • wly add the powdered sugar and mix until well combined and smooth. 22. Ad
  • the cinnamon and vanilla extract and mix until well combined. 23. Pi
  • e the frosting onto the cooled cupcakes and garnish with a sliver of carrot. I used a vegetable peeler to create mine. 24. Re
  • rigerate the cupcakes until ready to serve. Cupcakes are best when stored well covered in the fridge for 3-4 days.