Cream Cheese Swirled Carrot Cake

Cream Cheese Swirled Carrot Cake

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  • 1 box carrot cake mix
  • ¾ cup water
  • ½ cup vegetable oil
  • 4 eggs
  • 1 package (8 oz) cream cheese, softened
  • ¼ cup powdered sugar
  • 12 oz water 


Place rack in the bottom of any size CanCooker and add 12 oz water. In a large bowl beat cake mix, water, vegetable oil and 3 eggs until combined.  In a separate bowl mix 1 egg, cream cheese and powdered sugar together until smooth and creamy. Pour carrot cake batter into mini loaf pans ¾ full then spoon in cream cheese mixture on top. Take a knife or handle and swirl cream cheese mix into carrot cake batter to get a marbling appearance. Place mini loaf pans on the rack, close lid and steam for 25 minutes on low medium heat. Let stand for 5 to 10 minutes, cool completely before cutting.  Sprinkle with powdered sugar if desired.

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