Carrot cake stuffed with cheesecake
If you love carrot cake and cheesecake, this sweet fusion will delight you! :) Perfect for finishing a family meal or enjoying a delicious snack with friends. It's very easy to make. Are you ready to try it?
Ingredients
For the cheesecake:
For the carrot cake:
For the frosting:
Materials
- hand whisk
- electric whisk
- 22 cm diameter bundt pan
Preparation
For the cheesecake:
Mix all ingredients with a whisk and set aside.For the carrot cake:
In a bowl, mix all dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In another bowl, use an electric whisk to beat eggs and sugar until doubled in volume.
Gradually add melted butter while continuing to whisk.Add grated carrots and mix with a spatula.
Finally, incorporate the dry ingredients in three additions, mixing well each time.
In a bundt pan, pour half of the carrot cake batter.
Then, using an ice cream scoop, add dollops of the cheesecake mixture.Smooth the cheesecake layer evenly with a spoon.
Finish with another layer of carrot cake batter.
Bake for 45 minutes at 350°F (180°C).Let the cake cool completely before frosting.
To make the frosting, simply mix the ingredients with a hand whisk.
Pour the frosting over the filled cake.
Enjoy! :)
Observations
What makes this carrot cake stuffed with cheesecake unique?
This recipe combines the moist, spiced flavor of carrot cake with the creamy richness of cheesecake, creating a delightful fusion that appeals to fans of both desserts.
Can I substitute any ingredients in the recipe?
Yes, you can substitute the cream cheese with mascarpone for a different flavor, or use gluten-free flour to make it gluten-free.
How can I ensure my carrot cake stays moist?
Make sure to use freshly grated carrots and avoid overbaking the cake, as this can dry it out. Adding a bit of applesauce can also help retain moisture.
What is the best way to store leftover carrot cake?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage, just make sure to wrap it well.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cheesecake filling and carrot cake batter a day in advance, and assemble and bake it when you're ready to serve.
Nutrition
- Carbo: 43g
- Total fat: 26.8g
- Saturated fat: 17.1g
- Proteins: 8.6g
- Fibers: 2.3g
- Sugar: 24.9g
- ProPoints: 12
- SmartPoints: 21
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