Description

Cheesecake Stuffed Carrot Cake is a moist, spiced carrot cake filled with a smooth, creamy cheesecake layer inside. Finished with rich cream cheese frosting, this decadent dessert offers a perfect balance of textures and flavors, ideal for special occasions or any indulgent treat.

Ingredients

For the carrot cake:

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Grated carrots
Chopped walnuts or pecans (optional)

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Egg
Vanilla extract

For the frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract

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Instructions

Prepare carrot cake batter: Whisk dry ingredients in a bowl. In another, beat sugars, eggs, oil, and vanilla. Combine wet and dry, then fold in grated carrots and nuts.
Make cheesecake filling: Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until combined.
Bake first layer: Pour half the carrot cake batter into a greased pan. Bake at 350°F (175°C) for about 20 minutes until partially set.
Add cheesecake layer: Carefully pour cheesecake filling over the partially baked carrot cake layer.
Top with remaining batter: Spoon remaining carrot cake batter over cheesecake filling, spreading gently.
Bake entire cake: Bake for 40-45 minutes until a toothpick near edges comes out clean.
Cool: Let cake cool completely.
Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.
Frost cake: Spread frosting evenly over cooled cake.
Serve: Slice and enjoy.

Notes

Add crushed pineapple for extra moisture and flavor.Omit nuts for a nut-free version or substitute with seeds.Boost spices with ginger or cloves for warmth.Use gluten-free flour blend to make gluten-free.Garnish with toasted nuts or edible flowers for presentation.