Carrot Cake with Cheesecake Filling

Published on March 12, 2006

Yield:

1 carrot cake cheesecake

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Cheesecake Filling:

Carrot Cake:

Frosting:

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

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

3. 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. 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. 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.

I Made It

Nutrition Facts (per serving)

550Calories31g Fat66g Carbs5g Protein

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Nutrition FactsServings Per Recipe14Calories550% Daily Value *Total Fat31g39%Saturated Fat9g47%Cholesterol71mg24%Sodium513mg22%Total Carbohydrate66g24%Dietary Fiber2g6%Total Sugars48gProtein5gVitamin C2mg10%Calcium38mg3%Iron1mg8%Potassium170mg4%

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