This recipe is a twist on a traditional carrot cake with cream cheese frosting, turning the frosting into a cheesecake mixture swirled throughout the cake.




1 - 14.5 oz. Can Sliced Carrots, well-drained 1 - 15.4 oz. Pkg. Nut Bread and Muffin Mix, (Pillsbury ) reserve Nut Packet ⅓ C. + 3 T. Light Brown Sugar, packed, divided 1½ t. Ground Cinnamon, divided ½ t. Ground Ginger ¼ t. Ground Nutmeg 4 Eggs, divided 2 T. Honey 3 T. Canola Oil ¼ C. Water 1 - 8 oz. Pkg. Cream Cheese, softened ¼ C. Granulated Sugar ½ t. Vanilla 2 T. Butter softened ½ C. Flour 1 T. Confectioners' Sugar, if desired

Nutritional information

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Heat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray. Place carrots into a food processor and process for about 1-2 minutes, until pureed. Add nut bread & muffin mix, ⅓ C. brown sugar, 1 t. cinnamon, ginger, nutmeg, 3 eggs, honey, canola oil, and water. Process for 1 minute or until mixture is combined. Place half of mixture into prepared pan. Beat cream cheese with electric mixer for about a minute until smooth. Add granulated sugar and continue beating, adding 1 remaining egg and vanilla and beat for one or two minutes until creamy. Spoon over top of cake batter. Cover with the rest of cake batter. Swirl a butter knife or spatula through mixture to marble. In a small bowl, combine softened butter, flour, reserved contents of nut packet, remaining 3 T. brown sugar and ½ t. cinnamon until crumbly. Sprinkle over top of cake. Bake in a 350º oven for 60-70 minutes or until a toothpick or cake tester inserted in middle of cake comes out clean. Cool at room temperature for 15 minutes and refrigerate for several hours before serving. To serve, run a knife around outer edge of springform pan to loosen and remove sides. If desired, sprinkle top lightly with confectioners' sugar.