A cheesecake swirl takes this classic carrot cake to the next level. Make this cake to serve after Easter dinner, and forget about those baskets full of candy.
The Gourmand Mom
Every so often, I get an idea for a recipe which I’m certain is so genius that no home cook or master chef has thought of it yet. 99 percent of the time, it turns out that someone else has already covered that ground. It’s really challenging to come up with something truly novel and unique in the culinary field…at least for me it is.
Such is the case with this cheesecake-swirled carrot cake. The idea came to me as I was brainstorming for some interesting twist on carrot cake to share as Easter approaches. The way I figured it, if carrot cake and sweet vanilla cream cheese frosting are delicious together (and they are), and cheesecake is also made with cream cheese, sugar, and vanilla (which it is), then carrot cake and cheesecake would be delicious together. If A and B, then C sort of logic… or something like that anyway.
I initially contemplated stacking layers of carrot cake with cheesecake, but the idea seemed too similar to a basic carrot cake with cream cheese frosting. That was the point where I decided I’d bake the two cakes together in one pan, intermingled to create one grand cheesecake-swirled carrot cake. It was in my research phase of concocting this delicious confection that I discovered The Cheesecake Factory already beat me to the punch. Having been to The Cheesecake Factory a grand total of one, maybe two times in my life, probably about 10 years ago, this was news to me.