Layered Carrot Cheesecake Cups (Print Version)

# Ingredients:

→ Carrot Cake Base

01 - Large egg
02 - Unsweetened applesauce
03 - Vegetable oil
04 - Brown and white sugar
05 - Vanilla extract
06 - All-purpose flour
07 - Baking soda and powder
08 - Ground cinnamon
09 - Shredded carrots
10 - Optional chopped nuts

→ Cheesecake Layer

11 - Room temperature cream cheese
12 - Room temperature sour cream
13 - Sugar
14 - Vanilla extract
15 - Room temperature egg

→ Frosting

16 - Softened cream cheese
17 - Softened butter
18 - Powdered sugar
19 - Vanilla extract

# Instructions:

01 - Heat oven to 350°F. Line muffin pan with liners
02 - Mix wet ingredients, add dry, stir in carrots and nuts
03 - Beat room temperature ingredients until smooth
04 - Add cake batter then cheesecake to each cup
05 - Bake 18-25 minutes. Cool completely, then chill
06 - Beat cream cheese frosting ingredients, pipe onto chilled cupcakes

# Notes:

01 - Use room temperature ingredients
02 - Cheesecake will sink slightly
03 - Chill before serving

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