Thursday, November 5, 2015

Cheesecake Carrot Cake

   8 oz cream cheese
   1/4 c sugar
   1 TBS lemon juice
   2 eggs
   1/4 c sour cream

Carrot Cake:
   1 c all purpose flour
   1/2 tsp baking soda
   1/2 tsp baking powder
   3/4 tsp cinnamon
   1/8 tsp nutmeg
   1/8 tsp cloves
   pinch salt
   2 eggs
   1 carrot, grated
   1/2 c sugar
   1 tsp vanilla
   1/2 c oil
   2 TBS maple syrup
   1/4 c coconut (optional)
   1/4 c raisins

Cream Cheese Frosting:
   8 oz cream cheese, softened
   3 TBS butter, softened
   1 c powdered sugar
   1 tsp vanilla
   1 c whipping cream, beat (or Cool Whip)
   pecans (to decorate)
   caramel sauce (topping)

Preheat oven to 350 degrees.
Line spring form pan with foil, and then parchment paper. Grease parchment paper and up sides of pan.
Make cheesecake. Beat cream cheese and sugar. Add eggs one at a time and beat. Then add lemon juice and sour cream and mix. Set aside.
Make carrot cake. Sift flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. In separate bowl, beat eggs until frothy. Add oil, vanilla and maple syrup. Mix in flour mixture slowly and beat until incorporated. Fold in carrot, coconut (optional) and raisins.
Put 1/2 cup carrot cake batter into prepared pan. Dollop 1/3 cup of cheesecake batter on top. Put rest of carrot cake mixture on top, then cover with rest of cheesecake batter. Do not swirl! It will swirl itself while cooking.
Bake about an hour, until center is slightly wobbly. Allow to cool, then refrigerate until cool enough to frost.
Make frosting: Beat cream cheese, butter, sugar and vanilla. Fold in whipped cream.
Frost entire cake, and decorate with pecans. Drizzle with caramel sauce on top.

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