© 2020 Discovery or its subsidiaries and affiliates. If you have a Facebook account, you can join my Facebook Group where everyone would love to see your pictures. . Hi Jai! https://www.americastestkitchen.com/recipes/6957-carrot-layer-cake For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. For a sturdier frosting that covers the whole cake, please check out my standalone. 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!). Layer the top of the cheesecake with the frosting. This can be done early in the day, or the night before. Top with the last 2 layers of carrot cake, with a thicker layer of icing between the two. Rather than overwhelming the cake, the frosting is a nice, subtle (and pretty!) Thank you so much! Allow to cool, and then finely chop. 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, … Spread on the frosting, first on sides then on top! Can I half the sugar of the carrot cake? 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. 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. . Replies to my comments Add sour cream, mix well, stopping once to scrape down the sides before mixing again. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Sweet, simple, and from-scratch dessert recipes. Prepare cheesecake at least 4-6 hours before you wish to assemble the cake! Tips for making mini cheesecake. Scrape down sides of bowl and then beat again for 15 more seconds. Unfortunately there isn’t an easy way to add pictures here. Wait 10 minutes to trim cheesecake layer if necessary. Remove from oven and allow to cool to room temperature before transferring to fridge to cool for at least 4-6 hours. How many days in advance can the cake be made and is it still as delicious as the first day? How sweet is this cake? Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the … It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture. 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. Place it on the lower 2/3 of the oven! Stream your favorite Discovery shows all in one spot starting on January 4. In case you’re wondering, you can absolutely make this cake without the cheesecake center for a regular carrot cake. Add in the flour, baking powder, bicarb and spices, then beat together to combine. Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. my reason is because the carrots turn green in color. 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. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Source: Shugary Sweets Preheat oven to 350F (175C) and grease and flour two 9-inch round pans. Wrap the bottom and sides of the pan with a large piece of foil. The cake will last about 1 week in the fridge. 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. As an Amazon Associate I earn from qualifying purchases. A thick layer of carrot cake is substituted for a crust in this spiced cheesecake, packed with fresh ginger and cinnamon. The easiest way to make individual-sized cheesecakes is to use a cupcake tin and liners. Stir in canola oil. 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). 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. 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. Keep uneaten cake in the refrigerator. cake, carrot cake, easy baking, easy cake recipe, the best carrot cake, Using an electric mixer, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure it is mixed well. This Cheesecake Layered Carrot Cake was originally published 3/16/16 — text has been updated. 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. Hi Kristin! In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, … If can how much i need to put in the shortening? Was a huge hit for my Moms Birthday! 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. The cake taste great. I sifted the flour and baking soda. Unwrap cheesecake layer from freezer and remove the metal pan bottom. Cream together cream cheese and sugar. 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 . The cheesecake set perfectly but the carrot cake … 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 … Cover and refrigerate 8 hours or overnight. Soft, moist carrot cake layered with a cheesecake center and covered in whipped cream cheese frosting. I also whisk them together. Prepare the cheesecake layer first. Unfortunately, there is no easy way to share images here. I will let others chime in who have tried it. Place second carrot cake layer on top of iced cheesecake layer. Place the second carrot cake on top of the cheesecake. FOR THE CHEESECAKE LAYER: Prepare the cheesecake layer first. This Carrot Cake recipe is layered with moist cake, cream cheese frosting and cheesecake. Hi, Juliet! Slowly beat in carrot juice until well mixed; set aside. Hmm, My no bake cheesecake is a bit softer than the baked one and I would worry that the cake would fall apart, unfortunately. Cream Cheese Frosting for Red Velvet Cake, Carrot Cupcakes with Cream Cheese Frosting. Preheat oven to 175°C | 350°F. Use a cookie scoop (or tablespoon) to measure the ingredients properly. Make sure to follow the exact order when mixing your ingredients. It’s worth a shot! Beat in the flour, lemon zest and juice and vanilla, about 1 minute. . I am so glad you have enjoyed it so much, Janet! Reduce speed to low. To make the second layer, place cheesecake layer on top of the bottom layer of the carrot cake. This Carrot Cake Cheesecake is totally delicious and addicting. Add the cheesecake then top with second layer of carrot cake. The frosting came out kinda runny. Gradually, carefully, stir in powdered sugar until completely combined (be sure to scrape down sides of bowl to ensure ingredients are well-combined). Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Once that is creamed together, you’ll add the rest of your dry ingredients. These two classic cakes make one showstopping mash-up dessert. Just click on the picture for the recipe. ; Gently pour the cheesecake filling layer on top of the carrot cake … 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! (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed). I wouldn’t mess with a good thing and just stick with your stand alone cream cheese frosting. Store in the refrigerator, covered, for up to 3 days. Using a large roasting pan, add 1 inch of water to the pan. Pour the cheesecake mixture over the carrot 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! Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. This can be done early in the day, or the night before. Carrot Cake Cheesecake. Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Add the top half of the carrot cake, then a thinner coating of icing. Add the eggs one at a time, beating well after each addition. The cheesecake layer is next up while you let your cake cool. I would love to share an image but I’m not sure that I can do this here. If you love this Carrot Cake Cheesecake and are looking for more delicious Cheesecake creamy goodness try some of these! This Carrot Cake Cheesecake Cake is not only a show stopper but it also tastes AMAZING. Remove parchment paper as well. Preheat oven to 350°F (180°C). If freezing … The cake gets extra sweetness from the addition of crushed pineapple to the batter. He makes an amazing cheesecake but loves carrot cake. Please read my. I covered the top and cooked until it was just jiggly but still cooked. 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. Apply icing to the top and around the sides of the cake. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. The cake can be made a day ahead and stored in the pan. Prepare the cheesecake layer first. Thank you so much for this creative and delicious recipe! If you would like to follow … Don't subscribe Stir the carrots into the egg mixture. This cream cheese frosting is a very smooth one ideal for naked frosting cover for the cake. Transfer to the fridge and leave to set for an hour, then cover the cake … Hi, Catherine! 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!). You can also use this same batter to make Carrot Cake Muffins. Aaamazing!! I think that is just right personally. Spread on top of the cheesecake; garnish with chopped pecans. This can be done early in the day, or the night before. 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). Hello, out of curiosity, could I use a “no bake cheesecake” in the center of this cake? https://www.lifeloveandsugar.com/carrot-cake-cheesecake-cake It’s one of my most prized recipes and it’s an absolute showstopper — nothing else on the dessert table can compare. . 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. Required fields are marked *. To make the carrot cake base, whisk together the brown sugar, oil and eggs until smooth and fully combined. We thought this would be great and it was a hit with everyone. Everyone has their own level of sweetness. To assemble the cake, layer one layer of carrot cake. Cut into slices and serve. 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!). All accent. Remove, run a sharp knife around the edge and let cool completely on a rack. 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. The cake recipe is delicious, the cheese cake recipe is delicious! This cake is pure decadence, but surprisingly refreshing, and is the perfect way to kick-start springtime. You would use an equal amount. For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. 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