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Spiced Cheesecake Swirled Carrot Cake
Spiced Cheesecake Swirled Carrot Cake
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- Carrot Cake:
- 4 eggs, room temperature
- 3 cups of finely grated carrots
- ¾ cup veggie oil
- 2 Tsp vanilla extract
- 2 cups of flour
- 1 cup of sugar, white granulated
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- Cheesecake:
- 8 oz cream cheese, softened
- 1 egg, room temperature
- ½ cup sugar, white granulated
- 1 Tbsp flour
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Glaze:
- ½ cup powder sugar
- 1½ Tbsp heavy cream
- ½ tsp cinnamon
Directions
Preheat oven to 350. Grease a 9x13 baking pan.
In a large mixing bowl, combine eggs, carrots, vanilla extract, and oil. Whisk very well until completely combined.
Sift in flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Whisk well and pour into the prepared baking pan. Set aside.
With electric mixer, beat cream cheese until smooth. Add sugar and beat for a couple of minutes.
Add egg and beat until combined.
Add sour cream and heavy cream and beat until smooth. Scrape sides and bottom of the bowl and beat for a couple more minutes.
Add cinnamon, nutmeg, and flour. Beat until combined.
Drop spoonfuls of cheesecake batter all over the carrot cake batter. Using a small spatula (or a butter knife), gently swirl cheesecake batter into carrot cake batter. Make sure that batter is even throughout the pan so it bakes evenly. If not, you can gently shake the pan to even it out.
Bake for 43-45 minutes.
To make the glaze, add powder sugar sugar and cinnamon to a small bowl. Add warmed heavy cream and whisk until all smooth. Place glaze into a piping bag. Cut off a small tip off the piping bag when ready to glaze the cake and drizzle the cake with cinnamon glaze.
In a large mixing bowl, combine eggs, carrots, vanilla extract, and oil. Whisk very well until completely combined.
Sift in flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Whisk well and pour into the prepared baking pan. Set aside.
With electric mixer, beat cream cheese until smooth. Add sugar and beat for a couple of minutes.
Add egg and beat until combined.
Add sour cream and heavy cream and beat until smooth. Scrape sides and bottom of the bowl and beat for a couple more minutes.
Add cinnamon, nutmeg, and flour. Beat until combined.
Drop spoonfuls of cheesecake batter all over the carrot cake batter. Using a small spatula (or a butter knife), gently swirl cheesecake batter into carrot cake batter. Make sure that batter is even throughout the pan so it bakes evenly. If not, you can gently shake the pan to even it out.
Bake for 43-45 minutes.
To make the glaze, add powder sugar sugar and cinnamon to a small bowl. Add warmed heavy cream and whisk until all smooth. Place glaze into a piping bag. Cut off a small tip off the piping bag when ready to glaze the cake and drizzle the cake with cinnamon glaze.
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