Carrot Cake Filled with Cheesecake and Philadelphia Cream Cheese Frosting

Name: Carrot Cake Filled with Cheesecake and Philadelphia Cream Cheese Frosting
Total time: 3600 s
Yield: Serves 10 servings
Ingredients: 1 box carrot cake mix; 1/3 cup oil (about 80 ml); 1 cup water (about 240 ml); 3 eggs; 1 can sweetened condensed milk (about 14 oz / 397 g); 1 can evaporated milk (about 12 oz / 354 ml); 4 eggs; 1 package cream cheese (Philadelphia, 8 oz / 226 g); 1/2 cup powdered sugar (about 60 g); 1 package cream cheese (Philadelphia, 8 oz / 226 g); 1/4 cup butter (about 55 g)

Wendy Sogellag @wendysogellag

Carrot Cake Filled with Cheesecake and Philadelphia Cream Cheese Frosting

Wendy Sogellag @wendysogellag

Saved

Ingredients

1 hr

Serves 10 servings

Cake:
1 boxcarrot cake mix
1/3 cupoil (about 80 ml)
1 cupwater (about 240 ml)
3eggs
Cheesecake filling:
1 cansweetened condensed milk (about 14 oz / 397 g)
1 canevaporated milk (about 12 oz / 354 ml)
4eggs
1 packagecream cheese (Philadelphia, 8 oz / 226 g)
Cream cheese frosting:
1/2 cuppowdered sugar (about 60 g)
1 packagecream cheese (Philadelphia, 8 oz / 226 g)
1/4 cupbutter (about 55 g)

Saved

Steps

1 hr

1

Mix all the cake ingredients according to the instructions on the box. Bake as directed.
2

In a blender, combine all the cheesecake filling ingredients and bake for 45 minutes.
3

Let both cool. Meanwhile, beat the cream cheese until smooth, then add the powdered sugar, and finally the butter.
4

Slice the cake into layers and remove the cheesecake from its pan.
5

Assemble the cake layers with the cheesecake filling and decorate with the cream cheese frosting.