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Two great classics come together here in this exquisite dessert: a tender carrot cake topped with a delicious creamy cheesecake topping. Not to mention that it takes just 20 minutes to make it before baking it! You’ll see how worth it, if only to have the pleasure of smelling the aroma that spreads during cooking.
Ingredients :
1-1 / 2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened, divided
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 pkg. (2-layer size) carrot cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup chopped pecans, divided
2 Tbsp. milk
1-1 / 2 cups icing sugar
Preparation :
Heat oven to 350ºF.
Beat 1 pkg. cream cheese and granulated sugar in a medium bowl with mixer until blended. Add egg and vanilla; mix well.
Prepare cake batter in a large bowl with the mixer as directed on the package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts. For half the batter into greased and floured 3-L fluted tube pan or 10-inch tube pan.
Spoon cream cheese mixture into the ring over the center of cake batter in pan; cover with remaining cake batter.
Bake 55 min. to 1 hour or until a toothpick inserted near the center of the cake comes out clean. Cool 10 min. Loosen cake from sides of the pan with a knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat remaining cream cheese with icing sugar and milk in a medium bowl with mixer until blended; drizzle over cake, Sprinkle with remaining nuts. Let stand until glaze is firm.
Ingredients :
1-1 / 2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened, divided
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 pkg. (2-layer size) carrot cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup chopped pecans, divided
2 Tbsp. milk
1-1 / 2 cups icing sugar
Preparation :
Heat oven to 350ºF.
Beat 1 pkg. cream cheese and granulated sugar in a medium bowl with mixer until blended. Add egg and vanilla; mix well.
Prepare cake batter in a large bowl with the mixer as directed on the package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts. For half the batter into greased and floured 3-L fluted tube pan or 10-inch tube pan.
Spoon cream cheese mixture into the ring over the center of cake batter in pan; cover with remaining cake batter.
Bake 55 min. to 1 hour or until a toothpick inserted near the center of the cake comes out clean. Cool 10 min. Loosen cake from sides of the pan with a knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat remaining cream cheese with icing sugar and milk in a medium bowl with mixer until blended; drizzle over cake, Sprinkle with remaining nuts. Let stand until glaze is firm.
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