Cream Cheese Carrot Cake -- Best Recipes

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Date Posted: 07/26/04 10:39:36pm
Author: CB
Subject: Cream Cheese Carrot Cake

Cream Cheese Carrotcake

To Make the Crust:

2 C. Raisins boiled gently in 1 1/2 cups water for 10 minutes.
Drain raisins from the water but save the water.

2 cups finely shredded carrots, tossed with 1 tsp. cinnamon
1 can crushed pineapple, well drained, but save the liquid and add to the raisin water to make 1 an 1/4 cups of liquid.

2 Cups finely chopped toasted pecans

2 tsp. cinnamon
1 1/2 tsp. cloves
1 tsp. nutmeg
1/2 tsp. allspice
1 tsp. ginger
1 pkg. Butter Pecan or Spice Cake Mix

Bake cake as directed, but do NOT use water�instead, use the raisin water/pineapple juice mixture. Stir in raisins, carrots, pecans, and pineapple. Add spices and mix well.

For the Cheesecake:

9� cheesecake

3 8 oz. packages cream cheese, room temperature
3/4 cup sour cream
3 eggs, room temperature
2 T Vanilla
1 can sweetened condensed milk

Cream together all ingredients except the eggs. Beat on medium speed until smooth and there are no lumps. Reduce speed to low, and add eggs one at a time, mixing each time until well blended. After the last egg is thoroughly incorporated, let the batter stand for 10 minutes. Pour half of the batter into the springform pan over the carrotcake crust. At this time, cut or break the half jelly roll pan of carrot cake into 1� pieces. Layer pieces of carrot cake on top of the cheesecake batter till cheesecake is covered. Pour the rest of the cheesecake batter over the carrot cake pieces gently, until they are completely covered, and the batter comes to the top of the pan. Let the cake rest for 10 minutes. Fill a 9" x 13" pan half way with water. Place this on the bottom rack of your oven, and preheat the oven to 400�. Bake cheesecake on the rack above the rack with the pan of water for 10 minutes. Reduce the temperature to 250� and bake for 50-70 minutes. The edges may brown lighty. Cake will crack.
Let the cheesecake cool completely. When cool, chill for 4 hours, then remove the sides of the springform.
For the Frosting:

1 8 oz. pkg. cream cheese, softened
1/2 stick butter, softened
2 Cups powdered sugar

Combine ingredients, beat until very smooth and there are no lumps. Chill for an hour.
Frost the top of the cheesecake, filling in the cracks, till the top is smooth. Chill for half an hour.

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