Hi Jai! You would use an equal amount. Everyone has their own level of sweetness. Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Wrap the bottom and sides of the pan with a large piece of foil. Rather than overwhelming the cake, the frosting is a nice, subtle (and pretty!) 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). I covered the top and cooked until it was just jiggly but still cooked. ENJOY. I first published this cheesecake/carrot cake recipe a few years ago, but I re-share it every year around Easter (because, just look at it!). Aaamazing!! 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. This can be done early in the day, or the night before. Layer the top of the cheesecake with the frosting. Mix together flour, baking powder, baking soda, salt, and spices … ; Gently pour the cheesecake filling layer on top of the carrot cake … Allow to cool, and then finely chop. Could you freeze the layers and just put it together at a later date carrot ones are done turned out great so far. I wouldn’t mess with a good thing and just stick with your stand alone cream cheese frosting. Pour cheesecake batter into prepared springform pan. Carefully place the cheesecake on the prepared carrot cake layer (you may need to trim the sides of the cheesecake with a sharp knife if it isn't exactly the same size as your cake layer). Lightly grease an 8-inch round springform pan wit cooking oil spray, … Please read my. A look thing only. I was hoping for a fully dressed cake and not a wet, naked one. I sifted the flour and baking soda. I will let others chime in who have tried it. Thank you so much for this creative and delicious recipe! I’m sure it will still taste amazing. This Carrot Cake Cheesecake Cake is not only a show stopper but it also tastes AMAZING. You can also subscribe without commenting. He makes an amazing cheesecake but loves carrot cake. Add eggs one at a time,beating well after each addition. Add the top half of the carrot cake, then a thinner coating of icing. 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. In case you’re wondering, you can absolutely make this cake without the cheesecake center for a regular carrot cake. This Carrot Cake recipe is layered with moist cake, cream cheese frosting and cheesecake. Hmm, My no bake cheesecake is a bit softer than the baked one and I would worry that the cake would fall apart, unfortunately. A thick layer of carrot cake is substituted for a crust in this spiced cheesecake, packed with fresh ginger and cinnamon. my reason is because the carrots turn green in color. Hi, Catherine! Apply icing to the top and around the sides of the cake. I am so glad you have enjoyed it so much, Janet! Finally blend in whipping cream. 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. To make the second layer, place cheesecake layer on top of the bottom layer of the carrot cake. Make sure to follow the exact order when mixing your ingredients. https://www.americastestkitchen.com/recipes/6957-carrot-layer-cake Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Can I half the sugar of the carrot cake? In large bowl or KitchenAid mixer whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan. Your email address will not be published. I’m so glad to hear it! The cheesecake layer is next up while you let your cake cool. Filed Under: Cake, Cheesecake, Desserts Tagged With: cake, carrot cake, cheesecake. Finally, fold in the carrots and nuts. Stir in the orange zest, grated carrot and 40g of the chopped pecans, and stir until just combined. The cheesecake comes together in one bowl, and the carrot cake does too! While it took a few tries to achieve a perfectly moist cake, a perfectly creamy cheesecake, and a suitable ratio of one to the other, I finally have a beautifully balanced cake to share with you, and since developing this recipe it’s been tested and proven time and time again. Scrape down sides of bowl and then beat again for 15 more seconds. How sweet is this cake? This can be done early in the day, or the night before. Using a large roasting pan, add 1 inch of water to the pan. Cut into slices and serve. Keep uneaten cake in the refrigerator. Thank you for commenting, Ashley! For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. . Hello, out of curiosity, could I use a “no bake cheesecake” in the center of this cake? Soft, moist carrot cake layered with a cheesecake center and covered in whipped cream cheese frosting. Spread on the frosting, first on sides then on top! 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. If you love this Carrot Cake Cheesecake and are looking for more delicious Cheesecake creamy goodness try some of these! Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. How long will the leftovers last in the fridge? All rights reserved. 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. Preheat oven to 350°F. Carrot Cake Cheesecake. Let’s not forget the cream cheese frosting that’s between every layer and on the top of the cheesecake cake. Replies to my comments , Your email address will not be published. If you choose to do so, I recommend using my thicker cream cheese frosting for the best flavor (you don’t need such a thick frosting if you have a layer of cheesecake in the center, but without the cheesecake a thicker frosting would be more desirable, at least in my opinion!). Place second carrot cake layer on top of iced cheesecake layer. https://www.tasteofhome.com/recipes/cheesecake-layered-red-velvet-cake This post may contain affiliate links. Put the cheesecake layer on top and spread with another thin layer of icing. If stored well wrapped and refrigerated I would say that the cake will stay fresh for up to 3 days. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Slowly beat in carrot juice until well mixed; set aside. Reduce speed to low. 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 cake gets extra sweetness from the addition of crushed pineapple to the batter. Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. Just click on the picture for the recipe. This Carrot Cake Cheesecake is totally delicious and addicting. Dollop 1/3 of the cheesecake mixture on top, then drop dollops of the rest of the carrot cake mixture. I think that is just right personally. Add heavy cream (start with just 1 Tablespoon, only adding the second if needed) and beat on medium-high speed for 30 seconds. This Cheesecake Layered Carrot Cake was originally published 3/16/16 — text has been updated. All Preheat oven to 175°C | 350°F. Add the cheesecake then top with second layer of carrot cake. Notify me of followup comments via e-mail. As an Amazon Associate I earn from qualifying purchases. 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. You may wholly cover the cake or run a straight edge spatula against the surface of the cake for a semi-naked look. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, … Stir in canola oil. Unfortunately there isn’t an easy way to add pictures here. It seemed like there was too much filling for the 9"pan the recipe stated to use. Tips for making mini cheesecake. For the base cake layer, start by mixing the sugar, oil and eggs together first. Hi, Carl! I’ve also slightly modified this recipe to make my carrot cake cupcakes, another great option for your dessert table! https://www.lifeloveandsugar.com/carrot-cake-cheesecake-cake This can be done early in the day, or the night before. The cake taste great. Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined). If freezing … Add sour cream, mix well, stopping once to scrape down the sides before mixing again. All rights reserved. You can also use this same batter to make Carrot Cake Muffins. Refrigerate for at least 30 minutes before serving. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Cool completely. The cake will last about 1 week in the fridge. Hi just wondering, can i replace the oil with shortening instead? For an even easier treat, check out my carrot cake cookies! . Transfer to the fridge and leave to set for an hour, then cover the cake … Hello ,can I minus out 1/2 teaspoon of baking soda. I am so glad you enjoyed the cake Taylor! 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! If you would like to follow … 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. 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. Store in the refrigerator, covered, for up to 3 days. Preheat oven to 350°F (180°C). Remove parchment paper as well. Place it on the lower 2/3 of the oven! Beat in the flour, lemon zest and juice and vanilla, about 1 minute. If you have a Facebook account, you can join my Facebook Group where everyone would love to see your pictures. The cake can be made a day ahead and stored in the pan. These two classic cakes make one showstopping mash-up dessert. It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. I made this cake for a friend’s birthday and it was the most well-received cake I’ve ever made!! Place the second carrot cake on top of the cheesecake. I also whisk them together. The cheesecake should cover the carrot cake … accent. It’s one of my most prized recipes and it’s an absolute showstopper — nothing else on the dessert table can compare. FOR THE CHEESECAKE LAYER: Prepare the cheesecake layer first. The easiest way to make individual-sized cheesecakes is to use a cupcake tin and liners. It’s worth a shot! Wait 10 minutes to trim cheesecake layer if necessary. With mixer on high speed, beat cream cheese, sugar, vanilla, spice, and salt until fluffy. Whisk together the oil, sugar and eggs in a separate bowl. Preheat oven to 350F (175C) and grease and flour two 9-inch round pans. . This helps to make the cheesecake more easily transferable to the center of the other cake. 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! Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Add in the flour, baking powder, bicarb and spices, then beat together to combine. 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. CHEESECAKE LAYER. 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. This cake is pure decadence, but surprisingly refreshing, and is the perfect way to kick-start springtime. Allow to cool, and then finely chop. Cream together cream cheese and sugar. Stir in vanilla extract. Unwrap cheesecake layer from freezer and remove the metal pan bottom. Large roasting pan or a large baking dish and fill halfway up the of. With second layer of icing text has been updated recipe stated to.. S made with both pureed carrots and shredded carrots for the 9 '' pan recipe! The pecans, flour, baking soda and nutmeg of followup comments via e-mail inch of water to pan... 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