Carrot Cake With Cheesecake Filling Recipe
Introduction
If you love carrot cake and cheesecake, then you’re in for a treat. This Carrot Cake with Cheesecake Filling recipe is a great combination of flavors that will make your taste buds happy. It’s a moist and flavorful cake that is filled with a creamy and sweet cheesecake filling. It’s a cake that will be sure to impress your guests.
This Carrot Cake with Cheesecake Filling recipe is easy to make and is perfect for special occasions or just when you’re in the mood for something delicious. This cake is sure to be a hit with your family and friends. So, let’s get baking!
Ingredients
For the carrot cake, you will need: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 3/4 cup vegetable oil, 1/2 cup white sugar, 1/2 cup light brown sugar, 3 large eggs, 1 teaspoon vanilla extract, 2 cups grated carrots, 1/2 cup chopped walnuts, and 1/2 cup raisins.
For the cheesecake filling, you will need: 8 ounces cream cheese, 1/4 cup white sugar, 1/4 cup light brown sugar, 1 teaspoon vanilla extract, 1 large egg.
Instructions
Preparing the Carrot Cake
Preheat your oven to 350°F. Grease and flour a 9-inch springform pan. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat together the oil and sugars until creamy. Add the eggs, one at a time, and beat until light and fluffy. Add the vanilla extract and mix. Slowly add the flour mixture to the wet ingredients and mix until combined. Stir in the carrots, walnuts, and raisins.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack. Let the cake cool completely before adding the cheesecake filling.
Preparing the Cheesecake Filling
In a medium-sized bowl, beat the cream cheese until creamy. Add the sugars and beat until combined. Add the egg and vanilla and mix until smooth. Spread the cheesecake filling over the cooled carrot cake. Refrigerate the cake for at least two hours before serving.
Nutrition
One slice of Carrot Cake with Cheesecake Filling has approximately 441 calories. It has 24 grams of fat, 10 grams of saturated fat, 57 grams of carbohydrates, 3 grams of fiber, and 8 grams of protein. It also has 121 milligrams of cholesterol and 293 milligrams of sodium.
Serving Suggestions
This Carrot Cake with Cheesecake Filling is best served chilled or at room temperature. It is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with a sprinkle of cinnamon or chopped walnuts for added flavor.
Storage
This Carrot Cake with Cheesecake Filling should be stored in the refrigerator, covered with plastic wrap or aluminum foil. It will last up to five days in the refrigerator. You can also freeze it for up to three months. To thaw, place the cake in the refrigerator overnight.
Conclusion
This Carrot Cake with Cheesecake Filling recipe is a delicious combination of flavors that will make your taste buds happy. It’s a moist and flavorful cake that is filled with a creamy and sweet cheesecake filling. This cake is sure to be a hit with your family and friends. So, give this recipe a try today and enjoy!
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