CARROT CAKE CHEESECAKE
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This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center, and it’s all topped with a delicious cream cheese frosting!
Today’s recipe for Carrot Cake Cheesecake Cake had to be just right. I’ve got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert! It’s a show stopper of a cake, but so worth it. The layers of carrot cake would be delicious enough on their own. But I snuck in a thick, gorgeous cheesecake in the center. I’ve covered this in a massive amount of cream cheese frosting. You’re welcome!
Why You’ll Love This Recipe
This cake is the ultimate dessert for carrot cake lovers and cheesecake enthusiasts alike. The combination of flavors is incredible, and the creamy cheesecake layer takes it to the next level. Plus, the cream cheese frosting is so luscious, you’ll find it hard to resist licking the spoon!
Kitchen Equipment You’ll Need
- 6.5-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Baking sheet
- Parchment paper and foil
Ingredients
For Cheesecake:
- 8 oz or 250 g cream cheese, room temperature
- 1/4 cup castor sugar (superfine sugar)
- 1 tbsp lemon juice
- 2 eggs
- 1/4 cup sour cream
For Carrot Cake:
- 1 cup all-purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- 1/8 tsp clove powder
- Pinch of salt
- 2 eggs
- 1 carrot, grated
- 1/2 cup castor sugar
- 1 tsp vanilla extract
- 1/2 cup oil
- 2 tbsp maple syrup
- 1/4 cup dried coconut (optional)
- 1/4 cup raisins
For Whipped Cream Cheese Frosting:
- 7 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 1 cup icing/powdered sugar
- 1 tsp vanilla extract
- 1 cup ready whipped cream
- Toasted whole pecan nuts to decorate
- Caramel sauce for topping
Instructions
- Preheat oven to 180°C (350°F). Using a piece of foil and parchment paper larger than the tin, clip both onto the bottom of a 6.5-inch springform pan. Ensure the paper is above the foil and bring it up the sides of the tin. Grease the paper and sides.
- For Cheesecake part: Beat cream cheese and sugar in a mixer until smooth, scraping down the sides occasionally. Add eggs one at a time, then lemon juice and sour cream. Set aside.
- For the Carrot Cake part: In a bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg, and clove powder. Set aside.
- In a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Slowly add oil, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. Fold in carrot, coconut, and raisins with a spatula.
- Put half of the cake batter in the prepared pan. Dollop about 1/3 cup of cheesecake batter on top. Add the rest of the cake batter, then pour the remaining cheesecake mixture over it. DO NOT SWIRL – it will swirl naturally during baking!
- Bake the cake on a middle oven rack for about 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until cold enough to frost.
- For the Frosting: Beat cream cheese for a minute, then add butter. Beat until incorporated. Add sugar and vanilla until fluffy. Avoid overbeating to prevent a runny mixture. Fold in whipped cream.
- To assemble: Remove cooled cheesecake cake from the pan and parchment paper. Place on a plate or cake board.
- Frost the whole cake with the prepared frosting. Decorate with pecans and drizzle with caramel sauce.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother batter and frosting.
- Do not overmix the cheesecake batter to avoid cracking.
- Refrigerate the cake for at least a few hours before serving for best texture.
Additional Tips and Variations
You can add chopped walnuts to the carrot cake batter for extra crunch. If you love spice, a pinch of ginger powder can enhance the flavor. For a tropical twist, consider adding crushed pineapple to the carrot cake mix.
Nutritional Highlights (Per Serving)
- Calories: 450
- Fat: 29g
- Carbohydrates: 40g
- Protein: 7g
- Sugar: 25g
Frequently Asked Questions (FAQ)
Can I make this cake in advance? Yes, you can make this cake a day ahead. Store it in the refrigerator until ready to serve.
Can I freeze this cake? Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and foil before freezing.
What if I don’t have a springform pan? A regular cake pan can work, but it may be harder to remove the cheesecake layer neatly.
Conclusion
I hope you give this Carrot Cake Cheesecake Cake a try! It’s a delightful treat that’s perfect for any occasion. If you do make it, please share your experience and any creative touches you added. Enjoy!
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