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Carrot Cake Stuffed with Cheesecake

3h
30 mins
Low
4.810811
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Do you crave a stuffed cake? This Cheesecake Stuffed Carrot Cake is the best recipe for easy desserts. The creamy texture of the cheesecake with the traditional flavor of carrot cake and the bitumen that has as a secret some small pieces of walnut make a perfect combination.

Enjoy this Carrot Cake Stuffed with Cheesecake, cook it for your next afternoon coffee with friends or birthday party. What do you think of this combination?
Learn more about Alejandra Cota

Ingredients

12 portions
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoons salt
  • 1 1/2 cups oil
  • 4 eggs
  • 3 cups carrot, grated
  • 1/2 cups walnut, chopped
  • 3 packages cream cheese
  • 1 can condensed milk
  • 1 teaspoon liquid vanilla
  • 1 on gelatin
  • 90 grams butter, for bitumen
  • 1 package cream cheese, for bitumen
  • 2 1/2 cups powdered sugar, for bitumen
  • 1 teaspoon liquid vanilla, for bitumen
  • 1 cup walnut, finely chopped

Preparation

Preheat the oven to 180 ° C.
For the carrot cake, add the dry ingredients to the blender, while stirring add the eggs one by one.
Add the oil until integrated. Add the carrots and beat for 5 more minutes.
Add the nuts and beat lightly. Divide the mixture and pour over two molds, bake for 20 min. Chill
For the cheesecake, in a blender, add the cheese, vanilla and condensed milk while stirring. Add the grenetina little by little and beat until integrating.
On a pan place the cheesecake mixture and cover with the other layer of bread, refrigerate for 2 hours.
For the bitumen, in a blender add the butter, the cream cheese, the icing sugar, the vanilla essence, and the nut whisk for 5 min.
Decorate the cake with the bitumen and walnut.

PRESENTATION

On a cake base accompanied by a cup of coffee.

TIPS

The oil gives moisture to the bread, you can occupy butter flavor oil.

Did you cook this recipe?

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (37)
Perla Beltran
09/11/2020 12:26:52
Es una delicia de receta ! Muy satisfecha 😊 solo le eche menos azúcar y menos aceite al pastel y menos azúcar al betún pero todo lo demás igual
Jessenia Romero
01/10/2020 02:53:42
Muy sabrosa!!
Arlette Calderon
16/04/2020 15:10:35
Algún tip para que no se me pegue =(
Monserrat González
21/11/2019 17:07:41
A todos les gustó!!! Está riquísimo!!!
Caroline More
06/10/2019 16:37:21
Me queda claro que la frenética no es mi fuerte, pero este pastel está brutalmente delicioso 🤤
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