Carrot cake filled with cheesecake

Ingredients

For the cheesecake:

• 400 g cream cheese
• 50 g icing sugar
• 1 tsp vanilla

For the carrot cake:

• 250 g flour
• 3 tsp (11 g) baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 pinch ground ginger
• 1 pinch salt
• 3 eggs
• 100 g brown sugar
• 175 g butter
• 320 g carrots (grated or blended)

For the frosting:

• 100 g cream cheese
• 50 g icing sugar
• 30 ml hot water

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 cake batter.
  Bake for 45 minutes at 180°C (fan).
• 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, and it’s ready!
• Enjoy! :)
  

Questions

Photos of members who cooked this recipe