Description
Delicious honeybun carrot cake with a creamy cheesecake filling.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk oil and eggs together.
- Add the oil mixture to the dry ingredients and mix well.
- Fold in grated carrots, pineapple, and walnuts.
- Pour half the batter into a greased pan.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread the cheesecake mixture over the batter in the pan.
- Top with the remaining batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in the refrigerator if not consumed immediately.
- Can be topped with cream cheese frosting.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: honeybun carrot cake, cheesecake filling, dessert recipe