Did you notice that things are changing a little? Slowly by slowly I've been working on reworking parts of The Gingered Whisk. Its hard to believe I have been doing this for over 5 years now. Actually, whats hard to believe is that people still read this after 5 years. People do still read this, right? I still love doing this, even though I don't post as often as I have before, and sometimes my posts get long and rambly, and other days there is hardly anything written. It is fun to look back and see how my photography and writing styles have changed, and how much I have improved and become more confident in the kitchen. Part of the visual changes that have been going on are prefacing some other changes that are going to happen here. I'm not 100% certain what they all will entail, but some of it won't be food related (more posts about motherhood? book reviews? House projects as I complete them? What kinds of things would you like to see?). But don't worry, there will still be plenty of food going on here! I am excited to see what becomes of this, and hope you will stick around to see what is in store!
This cake is pretty much to die for. It brings together everything that is amazing - carrot cake, cheesecake, and cream cheese frosting - and swirls it together in one gorgeous little package. I served this after Easter Brunch and the whole family could only mumble and groan through overly stuffed mouths. Joel and I were lucky to have a few slices leftover so we could continue to stuff our faces the next day.
Swirled Carrot Cheesecake
Prep Time: 40 minutes + overnight
Cook Time: 1 hour
Keywords: dessert carrots cream cheese Easter cheesecake cake
Ingredients (12 servings)
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 1 1/2 tsp flour
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/3 cups finely grated carrot
- 2 oz cream cheese, softened
- 1 TBSP butter, softened
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 TBSP sour cream
- 1/2 tsp vanilla
- 1/2 cup chopped pecans (optional)
Preheat the oven to 350F.
Butter a 9" springform pan and set aside.Cheesecake Mixture
In a medium bowl, whisk together the sugar and 1 1/2 tsp flour.
Add the cream cheese and mix with an electric mixer until well combined, about 1 minute on low speed.
Add in eggs one at a time.
Add in the vanilla.
Add in the sour cream.
Set aside.Carrot Cake
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a second medium mixing bowl, cream together the canola oil, applesauce, sugar, brown sugar, eggs, and vanilla.
Slowly combine the dry ingredients into the wet, just until combined.
Stir in the grated carrots.
Pour 1 1/2 cups of the carrot cake mixture into the buttered springform pan and spread evenly.
Dollop about 1/3 of the cream cheese mixture by spoonfuls over the carrot cake (don't spread or swirl, just dollop it).
Spoon the remaining carrot cake mixture over the cream cheese layer,.
Drizzle the rest of the cheesecake mixture over the carrot cake mixture, working to cover all the carrot cake mixture.
Bake in a preheated oven for 60-65 minutes (you can tent with foil after 40 minutes if it looks like the top is getting too brown).
Remove from the oven and allow to cool on a wire rack for 1 hour.
Cover with foil and chill in the fridge overnight.Topping
In a mixing bowl, whip together the cream cheese and butter until smooth.
Add the remaining ingredients and mix until pale and fluffy, about 4 minutes.
Spread evenly over the cheesecake.
Sprinkle the pecans around the edge.
Chill in the fridge at least an hour.
Slice and Enjoy!
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*Recipe from Cooking Classy