I feel dirty and kind of ashamed. I made a dessert using a box mix. But then I put that dessert in my mouth and immediately forgot my shamed feelings. 😉
A lot of the time, boxed cakes are dry. Sure they are easy, but they are nothing compared to my dream cakes. However, when you swirl them with a ton of cheesecake filling…well they definitely aren’t dry anymore. They actually turn out to be pretty dang divine!
And I know exactly what question is coming next…when am I going to do a Carrot Cake Dream Cake? Well, I’m working on it. I keep getting emails asking for one and I am trying my hardest! I just haven’t gotten it quite right yet. I promise to keep trying and once it’s perfect, you know y’all will see it here!
But in the meantime, I think this could definitely hold you over! I have always been a big fan of cheesecake and carrot cake together. The Cheesecake Factory makes a great Cheesecake Carrot Cake, and that is what I had in mind when I came up with this dessert idea. It’s super easy and really fast to put together — and makes a ton! This is defiantly a recipe you want to make to share!
NOTE: This recipe calls for an “odd” sized jelly roll pan. I don’t think it’s odd sized…it’s the size I use for everything. I have multiple of these large heavy duty jelly roll pans*. They rock! I use them for all of my cookies — they fit perfectly with a silpat*. If you don’t have a 13×18 size pan, I’m sure you can do it in a smaller one. However, you will want to make sure it has higher sides and it will probably take longer to bake.