today is my momma's birthday! and because she is so great and i love her i made her a birthday cake this year, all by myself :) and, not to brag or anything, it was frickin' delicious. sooo bad for your body, but sooo good on the tastebuds.
aaand because i'm nice i'll share the recipe. you're welcome.
Cheesecake Factory Carrot Cake Cheesecake
- 16 ounces cream cheese (at room temp)
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup vegetable oil (I used a half cup & it worked well)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 dash salt
- 1 cup grated carrot
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
For the cheesecake:
For the carrot cake:
For the cheese frosting:
8 oz. cream cheese
1 stick butter
1 tsp. vanilla
3-4 cups powdered sugar
Instructions
- To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
- Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Cream Cheese Frosting. Beat until smooth and of spreading consistency. Frost cake. Refrigerate 3 to 4 hours before serving.*Recipe adapted from The Girl Who Ate Everything
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