It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. Refrigerate for at least 30 minutes before serving. Wait 10 minutes to trim cheesecake layer if necessary. Store in the refrigerator, covered, for up to 3 days. Thank you for commenting, Ashley! The filling rose high above the pan so the top got dark very quickly. The cheesecake should cover the carrot cake … Required fields are marked *. She asked for Carrot Cale cheesecake and this was perfect. . The cheesecake layer is next up while you let your cake cool. Add sour cream, mix well, stopping once to scrape down the sides before mixing again. https://www.lifeloveandsugar.com/carrot-cake-cheesecake-cake Stir in the orange zest, grated carrot and 40g of the chopped pecans, and stir until just combined. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Stir in canola oil. Lightly grease an 8-inch round springform pan wit cooking oil spray, … Replies to my comments Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Allow to cool, and then finely chop. Finally blend in whipping cream. Hello, out of curiosity, could I use a “no bake cheesecake” in the center of this cake? This final, winning carrot cake was made without nuts (and without pineapple, which I know is a common add-in, but has never been a big hit with me) at the request of my youngest sister, but earlier versions of this cake included a cup of chopped walnuts and I’ve listed them as an option in the recipe. . How sweet is this cake? It’s worth a shot! Hi, Catherine! In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, … Just click on the picture for the recipe. Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined). Sweet, simple, and from-scratch dessert recipes. In large bowl or KitchenAid mixer whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. This Carrot Cake Cheesecake is totally delicious and addicting. The cheesecake set perfectly but the carrot cake … Your email address will not be published. Unwrap cheesecake layer from freezer and remove the metal pan bottom. Mix together flour, baking powder, baking soda, salt, and spices … Pour cheesecake batter into prepared springform pan. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed). Could you freeze the layers and just put it together at a later date carrot ones are done turned out great so far. Since the cheesecake layer is already plenty rich, I whipped the icing with a few tablespoons of heavy cream for a light and airy texture. With its moist and perfectly spiced (we’re using cinnamon and nutmeg) carrot cake layers, sweet but tangy cheesecake center, and light, whipped, cream cheese frosting, this is one of my favorite cakes, and I’m thinking maybe one of your future favorite cakes, too . Oh, and an update from Saturday’s Crumb’s post — Duke has been adopted and is now with his forever family (AKA my family, as my mom adopted him), and I couldn’t be happier! © 2020 Discovery or its subsidiaries and affiliates. Aaamazing!! I’m so glad to hear it! This post may contain affiliate links. Layered Carrot Cake. Make sure to follow the exact order when mixing your ingredients. If you would like to follow … Source: Shugary Sweets Add the top half of the carrot cake, then a thinner coating of icing. Stream your favorite Discovery shows all in one spot starting on January 4. Stir in vanilla extract. This can be done early in the day, or the night before. How long will the leftovers last in the fridge? For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. You can also subscribe without commenting. Hi Jai! Place second carrot cake layer on top of iced cheesecake layer. If stored well wrapped and refrigerated I would say that the cake will stay fresh for up to 3 days. I would love to share an image but I’m not sure that I can do this here. I covered the top and cooked until it was just jiggly but still cooked. ; Gently pour the cheesecake filling layer on top of the carrot cake … Notify me of followup comments via e-mail. I haven’t ever experienced this and haven’t tried with the reduced baking soda but if you’re having a problem with the color I think it is worth trying. Wrap the bottom and sides of the pan with a large piece of foil. To make the carrot cake base, whisk together the brown sugar, oil and eggs until smooth and fully combined. Finally, fold in the carrots and nuts. Line 9" springform pan with parchment paper (remove the bottom, cover with a square of parchment paper and return rim (parchment paper will be sticking out the sides). Pour the cheesecake mixture over the carrot cake. Spread on the frosting, first on sides then on top! The frosting came out kinda runny. If you have a facebook page, I have a facebook group and would love to see it! Cream together cream cheese and sugar. Hello ,can I minus out 1/2 teaspoon of baking soda. Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. Place the second carrot cake on top of the cheesecake. Thank you so much for this creative and delicious recipe! CHEESECAKE LAYER. Preheat oven to 325 degrees. This can be done early in the day, or the night before. If you love this Carrot Cake Cheesecake and are looking for more delicious Cheesecake creamy goodness try some of these! Using a large roasting pan, add 1 inch of water to the pan. Once cake and cheesecake have both cooled completely, carefully transfer one 9" carrot cake layer to cake stand/serving platter and layer the top with the cream cheese frosting. Prepare the cheesecake layer first. It seemed like there was too much filling for the 9"pan the recipe stated to use. Allow it to preheat in the oven. This cream cheese frosting is a very smooth one ideal for naked frosting cover for the cake. For the base cake layer, start by mixing the sugar, oil and eggs together first. Once that is creamed together, you’ll add the rest of your dry ingredients. It has layers of homemade carrot cake with a no-bake cheesecake in the center. This can be done early in the day, or the night before. INGREDIENTS CARROT CAKE INGREDIENTS 2 C sugar 1 C canola oil 4 large eggs 2 C flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 2 tsp cinnamon 2 C shredded carrots 1 C pecan chips SPICED CHEESECAKE INGREDIENTS : CLICK NEXT PAGE BELOW TO CONTINUE READING … Subscribe For … Since then I’ve made 3 more… Carrot cake is an old favorite in our family- and the cheesecake layer takes to to another level! Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. To assemble the cake: Pour 1 ½ cups of carrot cake mixture into the pan and smooth it into an even layer. The star of this classic carrot layer cake is the thick sweetened cream frosting that you spread between the cake layers and on the top and sides of the cake. The cheesecake comes together in one bowl, and the carrot cake does too! The cake recipe is delicious, the cheese cake recipe is delicious! Just mix them in separate bowls, and layer into the pan like this: carrot cake on the bottom, dollops of cheesecake on top (not mixed in), followed by the remaining carrot cake, and a generous layer of cheesecake on top. 1/2 cup pecan halves, plus more, chopped, for garnish, 1 1/2 cups shredded carrot (2 to 3 medium carrots), Three 8-ounce packages cream cheese, softened, 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon), Copyright 2013 Television Food Network, G.P. I was going through my Pinterest posts looking for a carrot cake recipe for my husband’s birthday, came across this, and the vote was in. The easiest way to make individual-sized cheesecakes is to use a cupcake tin and liners. https://www.americastestkitchen.com/recipes/6957-carrot-layer-cake Apply icing to the top and around the sides of the cake. Layer the top of the cheesecake with the frosting. Hi Yaya, I would recommend oil but in a pinch I think shortening would work. All rights reserved. I am so glad you enjoyed the cake Taylor! I’m sure it will still taste amazing. Evenly divide carrot cake batter between prepared baking pans and bake on 350F (175C) for 30-35 minutes (toothpick inserted in center should come out mostly clean with only few crumbs). You may wholly cover the cake or run a straight edge spatula against the surface of the cake for a semi-naked look. Cakes have always been my most difficult undertaking (I complained about this when I published my chocolate cake, and might have mentioned it again with my pineapple upside down cake and vanilla cake), and this one was no exception. Slowly beat in carrot juice until well mixed; set aside. Add the cheesecake then top with second layer of carrot cake. We thought this would be great and it was a hit with everyone. From google research, I learned that the culprit for causing the green color was too much baking soda , or the flour and baking soda were not mix well. I am so glad everyone enjoyed the cake! Run a knife around the inside edge of the springform pan to loosen the cheesecake … This Cheesecake Layered Carrot Cake was originally published 3/16/16 — text has been updated. I also whisk them together. Stir the carrots into the egg mixture. You would use an equal amount. Maybe put a disclaimer by the frosting saying it’s a looser frosting instead of at the very end of the instructions after I’ve already made it. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, … ENJOY. A thick layer of carrot cake is substituted for a crust in this spiced cheesecake, packed with fresh ginger and cinnamon. A look thing only. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. All rights reserved. For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. Spread on top of the cheesecake; garnish with chopped pecans. If you keep the cake cold in the refrigerator the whole time you might be able to get away with it, but I think I would recommend sticking with the baked cheesecake. Add in the flour, baking powder, bicarb and spices, then beat together to combine. Beat in the flour, lemon zest and juice and vanilla, about 1 minute. Preheat oven to 350°F (180°C). The carrot cake base is made from my favorite Carrot Cake Recipe, and it’s seriously amazing. Put the cheesecake layer on top and spread with another thin layer of icing. Dollop 1/3 of the cheesecake mixture on top, then drop dollops of the rest of the carrot cake mixture. . I’ve also slightly modified this recipe to make my carrot cake cupcakes, another great option for your dessert table! Cover and refrigerate 8 hours or overnight. In case you’re wondering, you can absolutely make this cake without the cheesecake center for a regular carrot cake. If freezing the cheesecake, can be stored 1-2 weeks in the freezer. If freezing … Tips for making mini cheesecake. Add eggs one at a time,beating well after each addition. Prepare the cheesecake layer first. , Your email address will not be published. Add vanilla extract. https://www.tasteofhome.com/recipes/cheesecake-layered-red-velvet-cake Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. As an Amazon Associate I earn from qualifying purchases. To assemble the cake, layer one layer of carrot cake. I am so glad you have enjoyed it so much, Janet! You can also use this same batter to make Carrot Cake Muffins. 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