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Home » Dessert » Cake » Spiced Cheesecake Swirled Carrot Cake

Spiced Cheesecake Swirled Carrot Cake

Created: March 13, 2016 Updated: December 14, 2020 by Lyuba Brooke 4 Comments

809 shares
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Fabulous Carrot Cake spiced with cinnamon and nutmeg, swirled with smooth cheesecake and topped with cinnamon glaze. This is one delicious spring cake!

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Spiced Cheesecake Swirled Carrot Cake on a plate

‘What did you bake today?”

“Spiced Carrot Cake with Cheesecake Swirl.”

“Hmmm, it sounds interesting, I’ve never had a spicy dessert.”

“Haha, no, not “spicy,” it’s “spiced.” Meaning, it has extra spices added, like cinnamon and nutmeg.”

That’s a conversation between me and my husband that I still giggle about. I was asking him if his co-workers would like a cake because it didn’t look quite as I wanted it and I needed to re-make it. I constantly send treats to his employees when I make too much or if I need to fix something on the recipe and re-make it. See, when I made this cake the first time, the swirl didn’t come out right. It was still delicious but I wanted to fix the cheesecake part so it swirls better before I share it with you guys.

Spiced Cheesecake Swirled Carrot Cake

I love sending treats to work with hubs, it’s like a confidence boost every time. He usually texts me within an hour after getting to work and tells me that everything has been wiped clean and everyone loved it. He says he gets “attacked” every time he walks through the door holding a pan. It makes me feel so good that in a restaurant-full of employees, all love what I make.

This cake was no exception. Not only that it was a hit there, it was a hit at home too. But what’s not to love here?

Cinnamon..good!

Carrot cake…good!

Cheesecake…good!

Sweet glaze…well that’s just a “cherry on top!”

Spiced Cheesecake Swirled Carrot Cake on a white plate

Spiced Cheesecake Swirled Carrot Cake

Fabulous Carrot Cake spiced with cinnamon and nutmeg, swirled with smooth cheesecake and topped with cinnamon glaze.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 9
Calories: 449kcal
Author: Lyuba Brooke

Ingredients

  • Carrot Cake:
  • 4 eggs room temperature
  • 3 cups finely grated carrots
  • 3/4 cup veggie oil
  • 2 Tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup white granulated sugar white granulated
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Cheesecake:
  • 8 oz cream cheese softened
  • 1 egg room temperature
  • 1/2 cup sugar white granulated
  • 1 Tbsp all purpose flour
  • 1/4 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 1/2 Tbsp heavy whipping cream
  • 1/2 tsp ground cinnamon

Instructions

  • Preheat oven to 350. Grease a 9x13 baking pan.
  • In a large mixing bowl, combine eggs, carrots, vanilla extract, and oil. Whisk very well until completely combined.
  • Sift in flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Whisk well and pour into the prepared baking pan. Set aside.
  • With electric mixer, beat cream cheese until smooth. Add sugar and beat for a couple of minutes.
  • Add egg and beat until combined.
  • Add sour cream and heavy cream and beat until smooth. Scrape sides and bottom of the bowl and beat for a couple more minutes.
  • Add cinnamon, nutmeg, and flour. Beat until combined.
  • Drop spoonfuls of cheesecake batter all over the carrot cake batter. Using a small spatula (or a butter knife), gently swirl cheesecake batter into carrot cake batter. Make sure that batter is even throughout the pan so it bakes evenly. If not, you can gently shake the pan to even it out.
  • Bake for 43-45 minutes.
  • To make the glaze, add powder sugar sugar and cinnamon to a small bowl. Add warmed heavy cream and whisk until all smooth. Place glaze into a piping bag. Cut off a small tip off the piping bag when ready to glaze the cake and drizzle the cake with cinnamon glaze.

Nutrition

Calories: 449kcal | Carbohydrates: 69g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 211mg | Potassium: 347mg | Fiber: 2g | Sugar: 44g | Vitamin A: 7775IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Spiced Cheesecake Swirled Carrot Cake on a white plate with a fork in it

Spiced Cheesecake Swirled Carrot Cake on a plate with a fork

Check out these great recipes from other bloggers:

Caramel Pecan Carrot Cake from The Gunny Sack

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Carrot Cake Roll from Crazy For Crust

Carrot Cake Pancakes from Call Me PMc

piping cinnamon icing on the Spiced Cheesecake Swirled Carrot Cake that is on a white plate

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collage top phot Spiced Cheesecake Swirled Carrot Cake uncooked in cake pan 2 and 3rd swirling in cheesecake mixture photo 4 cooked cake on a white plate

Some More sweet Recipes:

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Cinnamon Cake Roll

 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

809 shares

Filed Under: Cake, Dessert, Easter

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Sandra says

    May 23, 2016 at 2:20 pm

    Looks delicious. I wonder if I could sub zucchini in equal measure for carrots with no other changes.

    Reply
    • lyuba says

      May 25, 2016 at 10:31 pm

      Hi Sandra!
      You can definitely try using zucchini. Use a fine grater just like you would on carrots, so it’s not a large grate of zucchini. Zucchini is also much juicier than a carrot, I would squeeze some of the liquid from grated zucchini but not all.
      I hope it works out for you!
      Let me know 🙂

      Reply
  2. Liz says

    March 22, 2016 at 10:31 pm

    Looks and sounds so yummy. Thank you Lyuba and Happy Easter.

    Reply
    • Lyuba says

      March 24, 2016 at 10:18 pm

      Thank you, Liz, you too!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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