Carrot Cake With Cheesecake Filling Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
• Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
• Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.

Steps:

• Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
• Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
• Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
• Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
• Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
• Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
• Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Steps:

• Cheesecake
• 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
• Carrot Cake Batter
• 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
• 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
• Assemble Cake
• 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
• 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
• 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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Steps:

• Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
• In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
• In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
• Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.

Steps:

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.