Hi, Carl! 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. Stir in the orange zest, grated carrot and 40g of the chopped pecans, and stir until just combined. The frosting came out kinda runny. . 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. Cream together cream cheese and sugar. 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. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. I am so glad you enjoyed the cake Taylor! Add vanilla extract. We thought this would be great and it was a hit with everyone. Once that is creamed together, you’ll add the rest of your dry ingredients. Just click on the picture for the recipe. CHEESECAKE LAYER. With mixer on high speed, beat cream cheese, sugar, vanilla, spice, and salt until fluffy. Thank you for commenting, Ashley! 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 am so glad everyone enjoyed the cake! Lightly grease an 8-inch round springform pan wit cooking oil spray, … To assemble the cake, layer one layer of carrot cake. This Carrot Cake Cheesecake is totally delicious and addicting. Mix together flour, baking powder, baking soda, salt, and spices … If you have a facebook page, I have a facebook group and would love to see it! Whisk together the oil, sugar and eggs in a separate bowl. Run a knife around the inside edge of the springform pan to loosen the cheesecake … It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. Thank you so much for this creative and delicious recipe! The cake can be made a day ahead and stored in the pan. This cream cheese frosting is a very smooth one ideal for naked frosting cover for the cake. Replies to my comments Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Hello ,can I minus out 1/2 teaspoon of baking soda. Unfortunately there isn’t an easy way to add pictures here. For an even easier treat, check out my carrot cake cookies! Using a large roasting pan, add 1 inch of water to the pan. Everyone has their own level of sweetness. 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. accent. Cut into slices and serve. Cover and refrigerate 8 hours or overnight. How long will the leftovers last in the fridge? I’m sure it will still taste amazing. Let’s not forget the cream cheese frosting that’s between every layer and on the top of the cheesecake cake. Wait 10 minutes to trim cheesecake layer if necessary. Hi just wondering, can i replace the oil with shortening instead? Notify me of followup comments via e-mail. All rights reserved. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil. This icing recipe makes enough to fully cover the entire cake, but I found that I preferred it with a semi-naked frosting around the sides, so as not to make this already-rich cake any richer. In KitchenAid or with hand mixer, cream together butter and cream cheese. Sign up for the Recipe of the Day Newsletter Privacy Policy. Beat in the flour, lemon zest and juice and vanilla, about 1 minute. If stored well wrapped and refrigerated I would say that the cake will stay fresh for up to 3 days. Remove parchment paper as well. , Your email address will not be published. Thank you so much! You would use an equal amount. Prepare the cheesecake layer first. I’ve also slightly modified this recipe to make my carrot cake cupcakes, another great option for your dessert table! 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. Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 4-6 hours. Allow to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely. I covered the top and cooked until it was just jiggly but still cooked. You may wholly cover the cake or run a straight edge spatula against the surface of the cake for a semi-naked look. © 2020 Discovery or its subsidiaries and affiliates. Layer the top of the cheesecake with the frosting. Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the … Your email address will not be published. Unwrap cheesecake layer from freezer and remove the metal pan bottom. ; Gently pour the cheesecake filling layer on top of the carrot cake … This Cheesecake Layered Carrot Cake was originally published 3/16/16 — text has been updated. 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. Spread on the frosting, first on sides then on top! If can how much i need to put in the shortening? 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. I also whisk them together. Source: Shugary Sweets Hmm, My no bake cheesecake is a bit softer than the baked one and I would worry that the cake would fall apart, unfortunately. https://www.tasteofhome.com/recipes/cheesecake-layered-red-velvet-cake The cake recipe is delicious, the cheese cake recipe is delicious! To assemble the cake: Pour 1 ½ cups of carrot cake mixture into the pan and smooth it into an even layer. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed). 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. How many days in advance can the cake be made and is it still as delicious as the first day? FOR THE CHEESECAKE LAYER: Prepare the cheesecake layer first. Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition). These two classic cakes make one showstopping mash-up dessert. The cake will last about 1 week in the fridge. This can be done early in the day, or the night before. All Preheat oven to 350°F. . Add heavy cream (start with just 1 Tablespoon, only adding the second if needed) and beat on medium-high speed for 30 seconds. This can be done early in the day, or the night before. 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. All rights reserved. Add the top half of the carrot cake, then a thinner coating of icing. Required fields are marked *. You can also subscribe without commenting. The cake taste great. Add sour cream, mix well, stopping once to scrape down the sides before mixing again. Place it on the lower 2/3 of the oven! Pour cheesecake batter into prepared springform pan. This Carrot Cake recipe is layered with moist cake, cream cheese frosting and cheesecake. https://www.lifeloveandsugar.com/carrot-cake-cheesecake-cake In case you’re wondering, you can absolutely make this cake without the cheesecake center for a regular carrot cake. Can I half the sugar of the carrot cake? If you love this Carrot Cake Cheesecake and are looking for more delicious Cheesecake creamy goodness try some of these! Finish by pouring on the rest of the cheesecake mixture. Hi Yaya, I would recommend oil but in a pinch I think shortening would work. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. For a sturdier frosting that covers the whole cake, please check out my standalone. Put the cheesecake layer on top and spread with another thin layer of icing. I made this cake for a friend’s birthday and it was the most well-received cake I’ve ever made!! 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. Stir the carrots into the egg mixture. 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. Finally, fold in the carrots and nuts. 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. 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, … Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. To make the second layer, place cheesecake layer on top of the bottom layer of the carrot cake. The cheesecake should cover the carrot cake … Spread on top of the cheesecake; garnish with chopped pecans. Unfortunately, there is no easy way to share images here. If you would like to follow … Allow to cool, and then finely chop. A look thing only. Preheat oven to 350F (175C) and grease and flour two 9-inch round pans. I suppose raisins are also a possible add-in, but why anyone would ruin a perfectly good cake with raisins is beyond me (…sorry if you actually like raisins!). Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined). Scrape down sides of bowl and then beat again for 15 more seconds. Fold the carrot-egg mixture into the flour mixture until just combined. This post may contain affiliate links. Rather than overwhelming the cake, the frosting is a nice, subtle (and pretty!) Place the second carrot cake on top of the cheesecake. Apply icing to the top and around the sides of the cake. Use a cookie scoop (or tablespoon) to measure the ingredients properly. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Keep uneaten cake in the refrigerator. 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. If freezing … 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. 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! Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. I would love to share an image but I’m not sure that I can do this here. Preheat oven to 350°F (180°C). Filed Under: Cake, Cheesecake, Desserts Tagged With: cake, carrot cake, cheesecake. Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Allow it to preheat in the oven. Carrot Cake Cheesecake. I will let others chime in who have tried it. Was a huge hit for my Moms Birthday! Allow to cool, and then finely chop. Stir in canola oil. 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. Hi Kristin! 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. Cream Cheese Frosting for Red Velvet Cake, Carrot Cupcakes with Cream Cheese Frosting. https://www.americastestkitchen.com/recipes/6957-carrot-layer-cake Refrigerate for at least 30 minutes before serving. Transfer to the fridge and leave to set for an hour, then cover the cake … my reason is because the carrots turn green in color. 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. I am so glad you have enjoyed it so much, Janet! I wouldn’t mess with a good thing and just stick with your stand alone cream cheese frosting. Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan. 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 . Place second carrot cake layer on top of iced cheesecake layer. 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