CECO Bake-off Winning Recipe

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CECO Treasurer Detra Williams, Bake-Off winner Margarita Flores, Bake-Off judge Tom Montgomery and CECO Vice President Nadia Moshirian-Binderup.

CECO Treasurer Detra Williams, Bake-Off winner Margarita Flores, Bake-Off judge Tom Montgomery and CECO Vice President Nadia Moshirian-Binderup.

Come and get it! The San Diego County Employees’ Charitable Organization (CECO) Bake-off winning recipe is now ready to be served.

Margarita Flores, a Human Services Specialist with Access Customer Service Call Center, was crowned the 2016 champion earlier last month at the annual CECO Bake Sale at the County Administration Center. Flores won with her beautifully layered carrot cake cheesecake.

The competition and bake sale are a sweet way to fundraise and showcase great bakers. Dozens of employees donated homemade cakes, pies, cookies, brownies, cupcakes, biscuits and breads.

In the holiday spirit of giving, Flores shared her delicious recipe. It may seem a little tricky, but it’s really as easy as pie (with just more steps). Be sure to read through to the end before starting.

To help you out, Flores broke up the recipe into three sections: the carrot cake bottom, cheesecake middle and icing on top. She said while the carrot cake layer is in the oven, start on the cheesecake. And while the cheesecake layer is baking, start on the icing. This will cut down on time in the kitchen and you’ll be able to enjoy eating this scrumptious dessert that much sooner.

You can have your cake and eat it too! Fill your belly with carrot cake cheesecake and heart with the joy of giving. Make a donation to CECO this holiday season. Their annual campaign ends this week. Help them reach their goal! To learn how to donate to CECO, visit them online.

Margarita Flores’ Carrot Cake Cheesecake Recipe

Carrot Cake Ingredients:

  • 1 cup ground walnuts divided and save ¼ for cake topping

  • 1 cup of regular flour

  • 1 tsp baking powder

  • ¾ tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp ground ginger

  • ¼ tsp salt

  • ½ cup vegetable oil

  • ½ cup white sugar

  • 2 large eggs

  • 1 ½ cup of shredded carrot

Carrot Cake Instructions:

  1. Preheat oven at 350.

  2. Spray 9-inch spring form pan with baking spray.

  3. In a large bowl mix together walnuts, flour, baking powder, baking soda, cinnamon, ginger and salt by hand.

  4. In a separate bowl whisk vegetable oil, sugar and eggs. Then add shredded carrots and whisk again.

  5. Combine both bowls of ingredients and mix until well blended.

  6. Add batter to spring form pan making sure it’s even.

  7. Bake 20 to 25 minutes.

  8. Remove from oven and wrap bottom and sides in heavy foil.

Cheesecake Ingredients:

  • 24 oz. cream cheese

  • 2/3 cup sour cream

  • 2/3 cup white sugar

  • 3 whole eggs

  • 1 tsp lemon Juice

  • 1 tsp vanilla extract

  • 3 tbsp flour

Cheesecake Instructions:

  1. Blend cream cheese, sour cream and sugar for 3 to 4 minutes until creamy.

  2. Add eggs, lemon juice, vanilla extract and flour to cream cheese mixture and continue mixing for an additional 3 to 4 minutes until well blended.

  3. Add cheesecake mix on top of the baked carrot cake.

  4. Place spring form pan in a baking dish and fill dish with water halfway.

  5. Bake for 1 hour at 350.

  6. Remove spring form pan from baking dish and remove foil.

  7. Allow to cool for 10 minutes.

  8. Remove cake from spring. (Tip: run knife around side to ensure it doesn’t stick.)

Icing Ingredients:

  • 1 tbsp lemon juice

  • ½ cup powdered sugar

  • ¼ tsp vanilla extract

  • pinch of salt

Icing Instructions:

  1. Whisk ingredients together

  2. Add icing to top of the cake and sprinkle with leftover ground walnuts.

  3. Enjoy!