Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cheesecake-Marbled Carrot Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 537
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 384 mg
This carrot cake has all the classic flavors and mix-ins you know and love with the surprise bonus of cream cheese swirled inside. Baked in a loaf pan, the cake is sturdy and easy to slice and will stay moist for days.
- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 537
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 384 mg
Ingredients
For the Cake:
For the Filling:
For the Icing:
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Directions
- Preheat the oven to 350˚ F. Lightly oil a 9-by-5-inch loaf pan and line with parchment paper or foil, leaving a 2-inch overhang on all sides.
- Spread the pecans on a small baking sheet. Bake until a shade or two darker, about 10 minutes. Let cool, then chop.
- Meanwhile, make the filling: Whisk the cream cheese in a bowl until fluffy. Add the confectioners’ sugar, egg, vanilla and salt; whisk until very smooth. Refrigerate until ready to use.
- Make the carrot cake: Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl until evenly combined. In a medium bowl, whisk together the brown sugar, granulated sugar, 1/2 cup vegetable oil, the eggs and vanilla until smooth. Add the sugar mixture to the flour mixture and mix with a rubber spatula until mostly combined. Add the carrots, pineapple and chopped pecans and fold until just combined.
- Spread one-third of the cake batter in the loaf pan. Dollop and spread half of the cream cheese filling on top, stopping about 1/2 inch from the edges. Repeat with another layer of carrot cake batter and the rest of the cream cheese filling. Top with the remaining carrot cake batter. Bake until a toothpick inserted into the center comes out clean, 1 hour 20 minutes to 1 1/2 hours. Transfer to a rack and let the cake cool 1 hour in the pan, then remove the cake to the rack to cool completely.
- Meanwhile, make the icing: Whisk the cream cheese and butter in a medium bowl until smooth and fluffy. Add the confectioners’ sugar, vanilla and salt and whisk until smooth. Transfer to a piping bag or small resealable plastic bag and snip a corner. Pipe the icing on the cake.
