Duncan Hines Carrot Cake Cheesecake Recipes

CARROT CAKE CHEESECAKE

Steps:

• Cheesecake
• 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
• Carrot Cake Batter
• 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
• 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
• Assemble Cake
• 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
• 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
• 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
• document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=604&c5=700&c6=' %3E%3C/script%3E"))

CARROT CAKE (CAKE MIX)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a bundt pan.
• I use Bakers Joy spray.
• Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
• Stir in nuts and raisins.
• Pour into prepared pan.
• Bake for 50-55 minutes or until toothpick comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• Cool at least 1 hour before frosting.

DUNCAN HINES CARROT CAKE CHEESECAKE

Steps:

• Carrot Cake:
• Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
• In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
• Cheesecake:
• In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
• Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
• Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
• Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
• Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

CARROT CAKE CHEESECAKE FROM DUNCAN HINES®

Steps:

• Carrot Cake: Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
• In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
• Cheesecake: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
• Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
• Bake in a 350 degrees F preheated oven for 50-60 mins or until cake is set and cooked through.
• Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
• Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.