Name: Carrot Cake with Cheesecake Filling
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Cream cheese, softened - 1 (8 ounce) package; White sugar - ¼ cup; Egg - 1 large; Vanilla extract - 1 teaspoon; White sugar - 1 ¾ cups; Vegetable oil - 1 cup; Eggs - 3 large; All-purpose flour - 2 cups; Ground cinnamon - 2 ½ teaspoons; Baking soda - 2 teaspoons; Salt - 1 teaspoon; Shredded carrots - 4 cups; Cream cheese frosting, or as needed - 1 (16 ounce) container

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake with Cheesecake Filling

1. Cream cheese, softened - 1 (8 ounce) package

2. White sugar - ¼ cup

3. Egg - 1 large

4. Vanilla extract - 1 teaspoon

5. White sugar - 1 ¾ cups

6. Vegetable oil - 1 cup

7. Eggs - 3 large

8. All-purpose flour - 2 cups

9. Ground cinnamon - 2 ½ teaspoons

10. Baking soda - 2 teaspoons

11. Salt - 1 teaspoon

12. Shredded carrots - 4 cups

13. Cream cheese frosting, or as needed - 1 (16 ounce) container

How to cook deliciously - Carrot Cake with Cheesecake Filling

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2. Stage

Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.

3. Stage

Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)

4. Stage

Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.