Carrot Cheesecake Sheet Cake
Carrot Cake Batter
2 cups sugar
1 1/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons Clabber Girl Baking Powder
3 cups shredded carrots
1 cup yellow raisins, plumped and drained
1/2 cup chopped pecans
Cheesecake Bake-On Topping
12 ounces cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
3 tablespoons all purpose flour
Preheat oven to 350 F. Line a large baking sheet with parchment paper. Generously spray a 9 by 13 inch cake pan with non-stick cooking spray and place on baking sheet.*
For the batter, in a mixer bowl, blend the sugar, oil, eggs and vanilla. Fold in the dry ingredients and then the carrots, raisins and nuts. Blend well.
For the topping, in a mixer bowl or food processor, cream the topping ingredients in order given to make a thick mixture. Spread over cake batter and dust lightly with cinnamon. Swirl topping and batter slightly.
Bake for 35 to 40 minutes or until cake springs back when gently touched. Cool on counter an hour and then chill before serving (at least 90 minutes but this cake is best served cold).
*Placing the cake pan on the baking sheet ensures even baking throughout.
There has to be another way to enjoy carrot cake but have it less work and less rich. This cheese-cake-baked-on topping with the way to go. No icing to fix, less calories but still - that great carrot cake 'soul' shines through.