Looking for a dessert recipe for Easter? This recipe is the perfect mix of carrot cake and cheesecake that goes together easily for a delicious sweet treat for the holiday.
Course Dessert
Cuisine American
Keyword carrot cake, cheesecake, cream cheese
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Servings 8
Author Sparkle Markets
Ingredients
1stick buttermelted
1cupbrown sugar
1egg
1Tbsp.vanilla
1cupall-purpose flour
1tsp.ground cinnamon
1/4tsp.baking powder
1/4tsp.salt
1cupshredded carrots
½cupchopped pecans
4oz.cream cheesesoftened
1/4cupsugar
1egg
1tsp.vanilla
Instructions
Preheat oven to 350º. In a medium bowl, mix together melted butter and brown sugar with a hand mixer. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined. Fold in the shredded carrots and pecans. Set aside.
In a separate bowl, mix cream cheese and sugar until smooth. Add egg and vanilla extract and beat until creamy.
Add about half of the carrot cake batter into an 8x8-inch baking dish sprayed with nonstick cooking spray and spread evenly. Drop the cheesecake batter in dollops overtop the cake batter. Add remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter. Using a knife, swirl the batters together. Bake for 35 to 40 minutes until the edges are golden brown. Cool before cutting.