Carrot Cream Cheese Cake
Why oh why does cream cheese make everything better? Plain bagel? Cream it. Got some hot cheetos? Dip them! Overfed your sister the same carrot cake over and over again? Add cream cheese to jazz it up. Let me show you how to make my Carrot Cream Cheese Bread!
For the carrot cake batter take a large mixing bowl and add 1 cup of light brown sugar and half a cup of melted butter. Cream together and on the side, whisk one large egg and 1 tablespoon of vanilla together and add to the large mixing bowl.
On top of your new mixture add your flour, cinnamon, nutmeg, baking powder and salt and then stir until fully incorporated. Afterward, lightly fold in your shredded carrots and other ingredients you would like to add.
Set aside and preheat your oven to 350 degrees. Take another mixing bowl and add your cream cheese, one large egg yolk, vanilla, sugar and cinnamon, and then cream all together with a standing mixer or a hand mixer.
Take your baking sheets (can be 8x8 or a good shallow pan of your choice), and grease them well.
Add your carrot batter to the bottom and create a nice layer, then dollop your cheesecake batter in a well dispersed pattern.
You’re going to go ahead and pour the remaining batter on top and using a knife or fork, add the rest of your cream cheese mixture on top and create a pattern you would like.
Pop it in the oven for 35 minutes at 350 degrees and take it out to cool immediately.
Carrot cake bread-
Refrigerated:
½ cup of butter (melted)
1 large egg
1 cup of shredded carrots
Baking and spices:
1 cup of light brown sugar
1 ¼ cup of all all purpose flour
1 tablespoon of vanilla
2 teaspoons of cinnamon
2 teaspoons of nutmeg
¼ teaspoon of salt
¼ teaspoon of baking powder
Cream cheese swirl-
Refrigerated:
6 oz cream cheese (room temperature)
1 large egg yolk
Baking and spices:
¼ teaspoon of salt
¼ cup of granulated sugar
¾ teaspoon of vanilla
1 teaspoon of cinnamon
I was a mess before I got my measuring cups, if you are planning on baking a lot, invest in a GOOD measuring cup:
BPA free Measuring Cup package
Directions:
To make your carrot cake batter melt half a cup of butter and place in a large bowl.
Add 1 cup of brown sugar to the large bowl.
Cream together
On the side, whisk one large egg and 1 tablespoon of vanilla extract together and add to the large bowl.
Mix together
Then add 1 ¼ cups of flour, and on top add 2 teaspoons of cinnamon, 2 teaspoons of nutmeg, ¼ teaspoon of baking powder and then mix
Add 1 cup of shredded carrots and fold then set aside
Preheat oven to 350 degrees.
For the cream cheese swirl add 6 oz of cream cheese at room temperature to a medium mixing bowl
Add 1 large egg yolk, ¾ teaspoon of vanilla, ¼ cup of granulated sugar, 1 teaspoon of cinnamon and cream all together.
Set aside
Grease two baking pans (8 inches by 8 inches is best), and layer the bottom with the carrot cake batter, then dollop your cream cheese mixture, then add the rest of your carrot cake batter on top
Afterward, top off with the rest of your cream cheese mixture
Then take a knife or a fork and swirl until the wanted swirl aesthetic.
Pop it in the oven and cook for 35 minutes at 350 degrees.
Check when taking it out of the oven, since the middle should not be jiggly at all.
Top with a browned butter brown sugar topping or any icing you’d like or eat by itself!
You can also add your favorite nuts: peanuts, walnuts or pecans on top for a crunch as well.
