Ingredients
4largeeggs,room temperature
1cupvegetable oil
2cupssugar
2cupsflour
2tspbaking soda
¼tspbaking powder
2tspground cinnamon
½tspsalt
3cupscarrots,shredded
¾cupwalnuts,chopped
16ozcream cheese,softened
2largeeggs
2tspvanilla extract
½cupsugar
Preparation
Preheat oven to 350 degrees F and spray a 13×9-inch baking pan with baking spray.
In a large bowl, whisk together the eggs, oil and sugar until smooth.
Sift the flour, baking soda, baking powder, cinnamon and salt.
Add the dry mixture to the wet mixture and whisk until just combined.
Fold in the carrots and walnuts.
Whisk together the cream cheese, eggs, vanilla and sugar until smooth.
Pour the carrot cake into your baking pan.
Spoon the cheesecake mixture over the top gently.
Swirl gently with a butter knife.
Bake for 40 to 45 minutes until a toothpick comes out clean.
Cool on a wire rack.
