Ingredients
The following ingredients have 12 Servings
- 2 c all purpose flour plus 2 Tbsp flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground all spice
- 1/4 tsp ground nutmeg
- 3/4 c vegetable or canola oil
- 2 eggs
- 1 c brown sugar
- 1/2 c white sugar
- 3/4 c buttermilk
- 2 tsp vanilla extract
- 2 c grated carrots
- 1 8 oz can crushed pineapple, drained
- 1 Tbsp vanilla greek or regular yogurt
- 1 c raisins
- 8 oz cream cheese, softened
- 1 egg
- 1/4 c white sugar
- 1 tsp vanilla extract
- 1/4 c flour
Instruction
- Preheat oven to 350. Grease 2 8 x 4 pans.
- In a bowl, mix oil and eggs together. Once combined, add in brown sugar and white sugar. Mix well. Lastly, add in buttermilk and vanilla extract. Set aside.
- In a separate bowl, sift together 2 cups of all purpose flour, baking soda, salt, and all spices. Make a well in the center.
- Slowly incorporate the wet ingredients into the dry. Mix until just combined.
- Toss raisins with 2 Tbsp of flour (so they won't sink to the bottom of the bread batter) and add them, the carrots, pineapple, and yogurt to the batter. Mix until combined. Set aside.
- Mix cream cheese, egg, sugar, vanilla extract, and flour together (the flour keeps the cream cheese from spreading too much).
- Pour 3/4 of the bread batter into the pan. Top with cream cheese layer, spreading it as evenly as possible without pushing it into the bread batter.
- Pour the remaining batter on top of the cheesecake. Spread the batter carefully over the cheesecake, trying not to disturb the cheesecake layer too much.
- Bake for 40-45 minutes or until a cake tester comes out almost clean (the cheesecake layer will never yield a perfectly clean cake tester, but you'll know it's done when the cake tester comes out practically clean with just a little white on it it).
- Allow to cool, and eat! (I prefer the bread cold because I like my cheesecake cold; it takes about an hour in the fridge for it to be perfectly cool).
