I feel dirty and kind of ashamed. I made a dessert using a box mix. But then I put that dessert in my mouth and immediately forgot my shamed feelings. 😉
A lot of the time, boxed cakes are dry. Sure they are easy, but they are nothing compared to my dream cakes. However, when you swirl them with a ton of cheesecake filling…well they definitely aren’t dry anymore. They actually turn out to be pretty dang divine!
And I know exactly what question is coming next…when am I going to do a Carrot Cake Dream Cake? Well, I’m working on it. I keep getting emails asking for one and I am trying my hardest! I just haven’t gotten it quite right yet. I promise to keep trying and once it’s perfect, you know y’all will see it here!
But in the meantime, I think this could definitely hold you over! I have always been a big fan of cheesecake and carrot cake together. The Cheesecake Factory makes a great Cheesecake Carrot Cake, and that is what I had in mind when I came up with this dessert idea. It’s super easy and really fast to put together — and makes a ton! This is defiantly a recipe you want to make to share!
NOTE: This recipe calls for an “odd” sized jelly roll pan. I don’t think it’s odd sized…it’s the size I use for everything. I have multiple of these large heavy duty jelly roll pans*. They rock! I use them for all of my cookies — they fit perfectly with a silpat*. If you don’t have a 13×18 size pan, I’m sure you can do it in a smaller one. However, you will want to make sure it has higher sides and it will probably take longer to bake.
- 1 (20 oz) box carrot cake mix
- ingredients needed to make cake mix (eggs, oil, water)
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- Mix carrot cake mix according to package directions. Pour into greased pan. Set aside.
- Beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
- Drop spoonfuls of the cream cheese mixture onto the top of the cheesecake layer. Drag the tip of a knife through the carrot cake and the cheesecake layers to create swirls.
- Bake for 28 minutes, or until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.
- Store in an airtight container in the fridge. You can eat them cold or let them come to room temperature before serving them. To let the come to room temp – set them on the counter about 15 minutes before serving.
recipe note: I used Duncan Hines carrot cake mix!
Amount Per Serving: Calories: 142Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 186mgCarbohydrates: 27gFiber: 0gSugar: 18gProtein: 2g
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