- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 egg
- 1 cup finely shredded carrots
- 1/2 cup oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 orange
- pinch of salt
- 4 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
For carrot cake:
For cheesecake swirl:
For carrot cake batter:
Preheat oven to 350°F.
Line an 8X8 inch baking pan with parchment paper with overhanging edges to make it easier to lift. Lightly grease the bottom and sides with cooking spray and set aside.
In a bowl, whisk the flour, baking powder, nutmeg, cinnamon, and salt together until combined. Set aside.
In another medium bowl, whisk together the sugar, egg, oil and vanilla until well combined, about 2 minutes.
Add in the flour mixture and stir until completely combined (don not over mix).
Fold in the shredded carrots and orange zest. Set aside.
For cheesecake swirl:
In a medium bowl, add in the cream cheese, sugar, egg yolk, and vanilla and mix with an electric mixer until smooth and creamy. Set aside.
Pour half the cake batter into prepared pan, smoothing it lightly with a spatula.
Spoon the cheesecake batter and remaining carrot cake batter over the top.
Swirl gently with a knife.
Bake for 40-45 minutes or until edges are golden brown.
Cool completely before cutting. Dust with powdered sugar.
Store in an airtight container in the refrigerator.