I wanted to try something different for Easter this year. I like recipes that you can make as is or double without anything being adversely affected. I made the original version in an 8×8 pan.

This dessert is subtlety sweet; not at all like carrot cake, in my opinion. I have a carrot cake recipe on here that is stellar & quite sweet. This recipe, while good, is much more subdued than traditional carrot cake – good for breakfast (not to imply I haven’t also had traditional carrot cake for breakfast. If you know, you know!) If you want it sweeter, just increase the sugar in the cream cheese; if so, I’d opt for powdered sugar.

Ingredients:

For the cake:

1 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp clove

1/4 tsp baking powder

1/4 tsp salt

1/2 cup butter, just barely melted

3/4 cup brown sugar

1 egg

1-2 tsp vanilla

1 cup shredded carrots

For the cheesecake swirl:

250 grams/ 1 block cream cheese, at room temperature

1/4 cup white sugar

1 tsp vanilla

2 tsp flour

1 egg

pinch of salt

Preparation:

For the cake:

Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper & spray with nonstick spray; set aside.

Sift together the dry ingredients; set aside.

In another bowl, microwave butter until just barely melted. Add in the brown sugar & vanilla; whisk in the egg, add carrots & incorporate dry ingredients until it just comes together.

For the cheesecake swirl:

Mix together the cream cheese, sugar, & vanilla extract. Add the flour, egg, & salt until just mixed.

Place half of the cake batter in the bottom of the pan & then spread half the cream cheese mixture over the top. Dollop the rest of the cake batter & fill in the gaps with the remaining cream cheese mixture. Using a knife, swirl the cream cheese around.

Bake for 35-40 minutes.

Enjoy!

Source: TikTok – Bel