Blooms and desert

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I’ve several requests for this Carrot cheese cake recipe that I’ve brought to the Tuscumbia salad and deserts for the last two years. With blackberry winter, it was too cold to garden today and the hooligans didn’t get into anything, at least anything I’m aware of yet, I thought I’d do a desert and blooms post today. The recipe originally was written as a presentation recipe with the walnuts poured over individual slices of the cake and I modified it for us country folk.


1 pkg 2 layer-size carrot cake mix
1 C water
6 eggs
½ C cooking oil
½ C raisins
3 (8 oz) pkg cream cheese softened
1 C sugar
2 tsp vanilla
Nonstick cooking spray 2 Tbsp. powdered sugar
1 Tbsp water 1 tsp ground cinnamon
½ C coarsely chopped walnuts toasted ½ C powdered sugar
2-4 tsp milk
 Preheat oven to 325OF. Grease & flour 10-inch spring form pan; set aside. In large bowl combine carrot cake mix, 1 cup water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into 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. Place cheesecake on baking sheet. Preheat oven to 325OF. Ground up walnuts (English), add cinnamon, sprinkle over cake.

 Bake for 1 ½ to 1 ¾ hours or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove side of pan; cool completely, and refrigerate at least 4 hours before serving. Sprinkle with powdered sugar.

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