Carrot cake stuffed with cheesecake
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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
10
For the cheesecake:
For the carrot cake:
For the frosting:
Estimated cost: 7.97Euros€ (0.8€/serving)
Materials
- hand whisk
- electric whisk
- 22 cm diameter bundt pan
Preparation
Preparation15 min
Cook time45 min
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! :)
Nutrition
for 1 serving / for 100 g
Calories: 477Kcal
- Carbo: 41g
- Total fat: 28.5g
- Saturated fat: 18.2g
- Proteins: 8.8g
- Fibers: 2.2g
- Sugar: 23.7g
- ProPoints: 13
- SmartPoints: 21
Nutritional information for 1 serving (188g)
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