homemade carrot cake recipe

homemade carrot cake recipe


INGREDIENTS





Carrot Cake


  1. 1 ½ cups carrots, shredded (2-3 carrots)
  2. 1 ¼ cups all-purpose flour
  3. 2 Tablespoons baking powder
  4. 1/4 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. ½ cup canola oil
  8. ⅔ cup powdered sugar
  9. ⅓ cup packed light-brown sugar
  10. 2 large eggs
  11. 1 teaspoon vanilla extract


Cheesecake


  1. 16 ounces cream cheese, softened
  2. ⅔ cup powdered sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. ½ cup sour cream


PREPARATION



Carrot Cake


  1. Preheat oven to 180°C/350°F.
  2. Grease an 8-inch springform pan, set aside.
  3. Shred carrots by hand or in a food processor then set aside in a small bowl.
  4. In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.
  5. Add oil and vanilla, mix.
  6. Add remaining carrot cake ingredients and stir until blended, set aside.


Cheesecake


  1. In a large bowl, whisk cream cheese and powdered sugar until smooth.
  2. Mix in eggs one at a time.
  3. Mix in remaining ingredients until well blended.
  4. In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.
  5. Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.
  6. Refrigerate for 4 hours, or overnight.


Enjoy!

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