Carrot Cake With Bourbon Cheesecake Swirl Recipes

CHEESECAKE SWIRL CARROT CAKE

Steps:

• To make the carrot cake batter, peel the carrots, then grate them just until you have 2 1/2 cups (250g) of grated carrots. Cover the grated carrot and set in the fridge.
• 2. Chop the remaining raw carrots (about 375g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don't have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
• . Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 1/4 cups (312g) of carrot puree. Set aside to cool while you make the cake batter.
• . Prepare a 9 inch springform pan with parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C). 5.
• Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside. 6.
• Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either. 7.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 8.
• Add half of the dry ingredients to the batter and mix until mostly combined. 9.
• Add the carrot puree (it can be room temperature or cold) and mix until well combined. 10
• Add the remaining dry ingredients and mix until combined. Do not over mix the batter. 11
• Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix. Set aside. 12
• To make the cheesecake filling, mix the cream cheese, sugar, and flour in a large mixer bowl until smooth and combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 13
• Add the sour cream and vanilla extract. Beat on low speed until well combined. 14
• Add the egg and beat on low speed to combine. 15
• Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 16.
• dd about 1/3 of the carrot cake batter and spread evenly, then add about half of the cheesecake filling. 17.
• rop spoonfuls of another 1/3 of the carrot cake batter over the cheesecake filling and gently spread into an even layer. 18.
• dd the remaining cheesecake filling and spread into an even layer. 19.
• rop spoonfuls of the remaining 1/3 of the carrot cake batter over the cheesecake filling and gently spread into an even layer. 20.
• ake for 60 minutes or until the center of the cake is pretty well set, but still a touch jiggly. 21.
• urn off the oven, but leave the oven door closed for 30 minutes. 22.
• llow to cool on the counter for about 1 hour, then refrigerate until cold and firm. The top may crack a little bit, but that's ok. 23.
• o make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined. Set aside. 24.
• dd the heavy whipping cream, powdered sugar, vanilla extract and a pinch of salt to a large mixer bowl and whip until stiff peaks form. 25.
• ently fold about half of the whipped cream into the cream cheese and butter mixture. Once mostly combined, add the remaining whipped cream and gently fold together until well combined. 26.
• emove the cold and firm cake from the springform pan and place on a platter. Frost the cake with the frosting, then press chopped pecans into the sides and top the rim with some grated carrots, if desired. 27.
• efrigerate the cake until ready to serve. Serve cold. Cakes is best when stored well covered for 3-4 days.

CHEESECAKE SWIRL CARROT BUNDT CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
• In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
• In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It's a thick mixture, so do your best to spread.
• Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
• Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
• After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
• Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners' sugar to thicken. Drizzle over cake. Slice and serve.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

CHEESECAKE-SWIRLED CARROT BUNDT CAKE

Steps:

• Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
• In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
• In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
• Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
• Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
• In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.