Carrot Pecan Bread With Cheesecake Swirl Recipes

CARROT CAKE WITH BOURBON CHEESECAKE SWIRL

The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!

Provided by Stasty Cook

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 15

Carrot Cake with Bourbon Cheesecake Swirl image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 271 calories, Carbohydrate 30.2 g, Cholesterol 85.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 232.5 mg, Sugar 15.9 g

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
½ teaspoon baking soda
½ cup butter, at room temperature
½ cup packed brown sugar
2 eggs, lightly beaten
¼ cup plain yogurt
1 cup packed finely grated carrots
1 (4 ounce) package cream cheese, softened
¼ cup white sugar
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon bourbon whiskey
1 teaspoon grated orange zest

CHEESECAKE-SWIRLED CARROT BUNDT CAKE

This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.

Provided by By Annalise Sandberg

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 21

Cheesecake-Swirled Carrot Bundt Cake image

Steps:

Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
1 1/2 cups packed light brown sugar
3/4 cup crushed pineapple, undrained
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3 to 4 tablespoons milk or heavy whipping cream
Additional pecans, for garnish, as desired

CARROT-PECAN CHEESECAKE-SWIRL CAKE

We've combined two universally loved desserts with our Carrot-Pecan Cheesecake-Swirl Cake. A tender carrot cake gets filled with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 20 minutes to whip together before placing it in the oven to bake. The aroma alone coming out of your kitchen is worth making this delicious cake.

Provided by My Food and Family

Categories Cakes

Time 2h20m

Yield 16 servings

Number Of Ingredients 9

Carrot-Pecan Cheesecake-Swirl Cake image

Steps:

Heat oven to 350ºF.
Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.
Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.
Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.
Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 g

Ingredients

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened, divided
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 pkg. (2-layer size) carrot cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3/4 cup pecan halves, chopped, divided
1-1/2 cups powdered sugar
2 Tbsp. milk

PECAN CARROT BREAD OR MUFFINS

Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.

Provided by littleturtle

Categories Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Pecan Carrot Bread or Muffins image

Steps:

In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
Add the remaining ingredients and mix just until blended (do NOT over mix).
For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
Bake at 350F until dark golden brown (about 1 hours).
For muffins: Spoon batter into greased muffin cups.
Bake at 350F until golden brown (about 45 minutes).

Nutrition Facts : Calories 243.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 37.7, Sodium 132.4, Carbohydrate 31.3, Fiber 2.3, Sugar 14, Protein 4

Ingredients

1 cup bread flour
1 cup whole wheat flour
3/4 cup light brown sugar, packed
3/4 cup carrot, coarsely grated
1/2 cup pecans or 1/2 cup walnuts, coarsely chopped
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
1/4 lb unsalted butter, melted & cooled