Wednesday, May 22, 2013

Carrot Cheesecake Cake


So I was thinking, and scheming, and searching for the perfect dessert to make this Easter, and I had a thought....
 I love Carrot Cake. It's delicious.
 I also really love cheesecake.
Carrot Cake is even better with Cream Cheese Frosting.
And I made a hypothesis (as my son would say)....
CARROT CAKE + CHEESE CAKE + CREAM CHEESE FROSTING = TO DIE FOR DESSERT


Of course I had to test it out!
So I gave Jaime a call (knowing she had a perfect carrot cake recipe) and I got to work.
I baked 2- 9 inch carrot cake layers and one 9 inch cheesecake
and stacked them up!


Then I slathered it all with cream cheese frosting and added a few carrot curls on top.


And I was right! It was the perfect dessert!
Actually I have to admit, when I finished taking pictures we dug in right away and I was a little bit disappointed. It was good, maybe even really good, but not superb.  However, when I had a slice the next day (after it sat in the fridge over night) I completely changed my mind. Something about letting it set made all the flavors start to meld together and everything was now the perfect texture and temperature. SOOOOOO GOOD! So, if you are planning on making this for an event, special day, etc, I HIGHLY recommend making it the day before (which is usually easier on the schedule anyway). 



Here's the recipe, just in case you want to make your own :)

Carrot Cheesecake Cake

Cheesecake 

  Two (8 ounce) packages cream cheese, at room temperature
2/3 cup sugar
 pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract


        Preheat oven to 325 degrees F. You're going to bake the cheesecake in a water bath, so move the oven rack to the lower third of the oven and place a large pan inside (larger than your 9" cheesecake pan anyway). Line your 9" springform pan with parchement paper. In a large bowl beat cream cheese until soft and smooth. Add sugar and salt and mix for 2 minutes. Add eggs, one at a time, blending after each one. Mix in sour cream, whipping cream, and vanilla. Pour batter into prepared pan. Set in large pan in the oven and poor hot water into pan, making your water bath. (If you're worried about your springform pan leaking, you can wrap the bottom and sides with a piece of foil before putting it in the oven.) Bake for 45 minutes. Cheesecake should be set to the touch. Remove from oven and cool on wire rack. When cooled completely, place the pan in the freezer and let the cheesecake freeze partially or completely. This makes it easy to handle when you stack the layers. 


Carrot Cake

1 c. pecans or walnuts, coursely chopped and toasted
2 ½ c. grated carrots
2 c. all purpose flour
1 tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
1 ½ tsp. cinnamon
4 large eggs
1 ½ c. sugar
1 c. canola oil
2 tsp. vanilla

      Preheat oven to 350 degrees.  Butter two 9x2-inch cake pans.  Toast the nuts for about 8 minutes. 
Peel and grate carrots.
Whisk flour, baking soda, baking powder, salt, and cinnamon.   In a separate bowl, beat the eggs until frothy, about 1 minute. Gradually add the sugar and beat until batter is thick, about 3 to 4 minutes. Add oil in a steady stream and then beat in the vanilla. Add the flour mixture and beat just until incorporated. Fold in the carrots and chopped nuts. Evenly divide the batter between the two prepared cake pans. Bake 25-30 minutes or until a toothpick comes out clean. Remove the cakes from the oven and cool on a wire rack. After 5-10 minutes, invert the cakes on a wire rack and remove the pans. Cool completely.

Cream Cheese Frosting

16 ounces cream cheese
1/2 cup butter
2 1/2 cups powdered sugar
1 Tbsp vanilla


In a large bowl, beat cream cheese til smooth. Add butter and mix well. (I like the cream cheese and butter to be slightly chilled. If it is room temperature the frosting tends to be too soft.) Gradually add sugar, mix well. Add vanilla. 



Assembling the cake



      Place one carrot cake layer on a serving plate. Layer the cheesecake on top and then the second carrot cake layer. (No need to put frosting between layers.) The cheesecake layer may be slightly larger than the cake layers (cakes shrink more when they cool), if this is the case trim the sides of the cheesecake layer off so everything is even. Now frost your cake! I like to do a crumb coat (a thin layer of frosting all over the cake that stops cake crumbs from showing in your frosting), let it set in the fridge for a little while, then swirl on a nice thick coat of frosting. Keep cake refrigerated when not serving. For carrot curls, make thin slices of carrot using a peeler. Set carrot slices in a bowl of water in the fridge for an hour or so. Remove from water, dry, and curl slices around your finger and add to top of cake.  If adding carrot curls, do so the day you're serving the cake so they still look nice and fresh. Enjoy!



Wow, that was a beast of a recipe. I know it looks long, but its worth every second!



   











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1 comment:

  1. YUM!!!! Can't wait to eat that some day. It's beautiful and I'm sure utterly scrumptious. :)

    ReplyDelete

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