Carrot Cake Delight (Print Version)

# Ingredients:

→ Carrot Cupcakes

01 - ¾ cup tightly packed shredded carrots
02 - ½ cup packed light brown sugar
03 - ½ cup regular sugar
04 - ½ cup neutral oil like vegetable oil
05 - ¼ cup crushed pineapple, well-drained
06 - 2 large eggs, room temp
07 - 2 teaspoons pure vanilla
08 - 1 cup plus 3 tablespoons all-purpose flour, measured accurately
09 - 1½ teaspoons cinnamon powder
10 - 1 teaspoon baking soda
11 - ½ teaspoon regular salt
12 - 1 teaspoon ground allspice
13 - ¼ teaspoon powdered nutmeg
14 - ¼ teaspoon ginger, ground

→ Cheesecake Filling

15 - 6 ounces softened cream cheese
16 - 3 tablespoons regular sugar
17 - ½ teaspoon pure vanilla

→ Cream Cheese Frosting

18 - 1½ cups powdered sugar
19 - 6 ounces softened cream cheese
20 - ½ cup softened unsalted butter
21 - ½ teaspoon pure vanilla

→ Topping

22 - Pre-made caramel sauce (recommend Smuckers)

# Instructions:

01 - Warm up your oven to 350°F (175°C) and pop cupcake liners into a standard pan.
02 - Stir together oil, brown sugar, regular sugar, grated carrots, pineapple, eggs, and vanilla in a large mixing bowl until evenly blended.
03 - In a different bowl, whisk together nutmeg, flour, ginger, cinnamon, baking soda, salt, and allspice. Stir the dry mix into the wet one until just combined, being mindful not to overmix.
04 - Beat cream cheese, sugar, and vanilla in a medium bowl until smooth and lump-free.
05 - Fill cupcake liners about two-thirds full with batter. Spoon 1 tablespoon of the cheesecake mix into the center, swirling lightly using a toothpick or small knife.
06 - Bake the cupcakes for 18-22 minutes, or until you can stick a toothpick in the non-cheesecake area and it comes out clean. Let the cupcakes cool in the tin for five minutes, then move them onto a cooling rack.
07 - Use a stand mixer fitted with a paddle or a hand mixer to beat softened butter and cream cheese on medium for 2-3 minutes. Add powdered sugar slowly, then increase to medium-high and whip until fluffy. Add vanilla toward the end.
08 - Spoon frosting into a piping bag with a 1M star tip. Pipe spirals of frosting onto each cooled cupcake, leaving some space in the middle for the caramel sauce.
09 - Enjoy them right away or keep them in the fridge. Let them come to room temperature for 15-20 minutes before eating if stored chilled.

# Notes:

01 - Have all your batter and icing ingredients at room temp so things blend smoothly.
02 - Feel free to throw in chopped nuts like pecans or walnuts if you love a little crunch.
03 - Drain the pineapple really well or your batter might be too wet.
04 - This treat gives you the best of both a carrot cake and a creamy cheesecake in one!

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