This is a mouth watering convection of a couple favorites. Cheese cake and Carrot Cake. Absolutely scrumptious. Be aware though it is not difficult to make you will be washing a pile of dishes when done…
Accessories: Vegetable Slicer with medium grating attachment
Plastic bowl with single cookie whips.
Quantity: 9 inch round springform or regular pan
Preheat oven to 350 degrees
Cheesecake ingredients:
- 12 oz cream cheese room temperature
- 1/3 cup sugar
- 4 tsp lemon juice
- 3 eggs
- 1/3 cup sour cream
Carrot cake ingredients:
- 3 eggs
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1/3 cup oil
- 3 tbsp. maple syrup
- 1 1/2 cup flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp salt
- 1 1/2 cup grated carrots
- 1/3 cup coconut
- 1/2 cup raisins
Grate carrots and set aside till needed. In small bowl add the cheese cake ingredients and mix on low till well blended and any lumps have disappeared. pour this into another bowl. Then using the plastic bowl again place the eggs, sugar, oil, syrup and vanilla in bowl and blend together. Add dry ingredients mix till wet then gently fold in on lowest speed the carrots, coconut and raisins.
Prepare pan but lightly coating with oil and flour. If using a regular pan instead of spring form line it with parchment paper. Pour 1/2 of the carrot cake batter in pan. Drop by spoonful about 1/3 of the cheese mix over the carrot batter. Then gently drop the remaining carrot batter over the cheese but do not swirl or stir in. Pour remaining cream cheese batter over this and place in preheated oven. Bake at 350 approx. 55 – 60 minutes till mostly firm. Center may be slightly jiggly yet. It is recommended to place a pan of hot water in bottom of oven to prevent cheese cakes from cracking but I found even with doing this mine cracked quite badly as you can see in picture. Trust me though, it still tastes delicious!!
You can top with a simple frosting of:
1 small container of cool whip
1 /2 package of vanilla instant pudding
1/2 cup milk.
Mix together the pudding and milk and fold into the pudding. Spread over cake and top with crushed pecans if you like.
Though it may look nicer in a photo with frosting, to me it is rich enough like this. Also freezes at this point and can frost after fully thawed if you like. Cant wait to share this cake with my dad he is going to love this one….