*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Carrot Cake: Preheat oven to 350 degrees F (175 degrees C).
Soak carrots and raisins in 1 cup HOT tap water; allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins.
In mixing bowl add dry mix (reserve 1/2 cup dry mix), 2 eggs, 1/4 cup oil. Add well drained carrots and raisins, add nuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9 to 9 1/2-inch springform pan. Reserve remaining carrot cake.
Cheesecake: In large bowl beat cream cheese, eggs and sweetened condensed milk until smooth. Add remaining ingredients (brown sugar, pumpkin, and remaining 1/2 cup of dry mix).
Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
Bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
Cool to room temperature, about 1 hour. When cake is cooled, top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.