Wednesday, December 7, 2011

Always say thank you

Back when I was in the hospital as a patient in Germany and I felt like I was well taken care of, I thanked the staff by donating some coffee, dropping off some pastries or cake.When I told the nurses that I want to drop off some cake for them and they were totally shocked . You know me, that's not going to stop me from doing it :o)

I've decided to make a cheese cake stuffed carrot cake today and I'll share the recipe with you:

The Better Homes and Gardens' recipe contest winner in the desserts category is Carrot Cheesecake.

Category Winner: Desserts

Casey Warrington of North East, Md.

1 2-layer-size carrot cake mix
1 cup water
½ cup cooking oil
6 eggs
½ cup Sun Maid Raisins
3 8-oz. pkg. cream cheese, softened
1 cup granulated sugar (recipe calls for 1 1/2 cups- but it's too sweet for our taste)
2 tsp. vanilla
Nonstick cooking spray
2 Tbsp. powdered sugar
1 Tbsp. water
1 tsp. ground cinnamon
½ cup coarsely chopped walnuts
1 cup powdered sugar
3 to 4 tsp. milk
Preheat oven to 325 degrees. Grease and flour a 10-inch spring form pan; set aside. In a large bowl combine carrot cake mix, water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into prepared spring form pan.
In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Use a thin metal spatula to gently swirl the batters. Place cheesecake on a baking sheet.
Bake for 70 to 90 minutes or until top is set except for a 1-inch circle in the center. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the cake from the sides of the pan. Cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
Line a small baking pan with foil; lightly coat foil with nonstick spray. In a small bowl combine 2 tablespoons powdered sugar, the water, and cinnamon. Stir in walnuts. Spread in an even layer in the prepared baking pan. Bake in a 325 degrees oven for 8 to 10 minutes or until nuts are lightly toasted, stirring once. Cool completely.
In a medium bowl combine 1 cup powdered sugar and enough of the milk to make drizzling consistency. Cut cheesecake into wedges and place each wedges on a serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges.

Makes 16 servings

If you only have a 9inch spring form 2/3's of the cheese recipe will be enough.

Aloha Hui Hou!


  1. Have you heard back from them? did they like the cake?

  2. I actually called and check with them - to see if they got it.I had made 2 cakes. This one and a pistachio. The tried the pistachio and liked that.
    Don't know about the other one yet. I will find out when I go to the doctor on Friday.


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