Can’t decide if you’re craving carrot cake or cheesecake? With this recipe, there’s no need to choose!
Satisfy your sweet tooth with this easy-to-make recipe for Cream Cheese Swirled Carrot Cake.
1. Info for Cream Cheese Swirled Carrot Cake
- Cook Time: 1 Hr 30 Min
- Total Time: 1 Hr 30 Min
- Servings: 10
- Calories: 407.38 kcal
2. Ingredients for Cream Cheese Swirled Carrot Cake
- nonstick cooking spray
- 3 medium carrots (about 1 1/3cup, finely grated)
- 3 Tbsp. finely chopped walnuts (0.75 oz per 3 Tbsp., optional)
- 1/2 cup canola oil
- 1/2 cup light brown sugar (100g per 1/2 cup, packed)
- 3/4 cup granulated sugar (150g per 3/4 cup, divided)
- large eggs
- 1/3 cup unsweetened applesauce (80g per 1/3 cup)
- 1/2 tsp. vanilla extract
- 1/2 cups all-purpose flour (185g per 1/2 cup)
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 Tbsp. raisins (optional)
- 8 oz. cream cheese (softened)
- granulated sugar
- 3 Tbsp. sour cream (45g per 3 Tbsp.)
- 1/2 tsp. vanilla extract
- 4 eggs (divided)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
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Grate the carrots and finely chop the walnuts.
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Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
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Fold in the grated carrots, raisins, and nuts.
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Place the cream cheese, sour cream, granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed until the mixture is completely smooth, 2-3 minutes. Add the egg and continue to beat on low speed until just combined.
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Pour half of the carrot cake batter into the spring form pan. Drop half the cheesecake mixture by spoonfuls on top. Swirl gently with a butter knife. Repeat with the remaining carrot cake batter and cheesecake mixture.
3.3 Oven
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Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 45-55 minutes.
3.4 Check
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Check to see that cake is done. Remove from oven or add time as needed.
3.5 Prep
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Allow the cake to sit at room temperature for 10-15 minutes, then transfer to the refrigerator to chill for at least 3 hours before serving.
3.6 Serve
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To release the cake, run a butter knife between the edge of the cake and the pan. Undo the clasp of the spring form pan and carefully remove. Slice the cake as desired and serve. Refrigerate leftovers in a container for up to 1 week.
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