Description
A delightful twist on classic carrot cake featuring a creamy cheesecake filling and rich cinnamon cream cheese icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, mix vegetable oil and sugar until well combined, then beat in eggs one at a time.
- Stir grated carrots, drained pineapple, and vanilla extract into the wet mixture.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- In a separate bowl, prepare the cheesecake filling by beating cream cheese, powdered sugar, remaining butter, and vanilla until smooth.
- Pour carrot cake batter into the prepared pan, then drop spoonfuls of cheesecake filling over the batter. Swirl them together with a knife.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before preparing the icing by beating cream cheese, butter, cinnamon, and powdered sugar until smooth.
- Spread the cinnamon cream cheese icing over the cooled cake and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. This cake can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 56mg