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This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center, and it’s all topped with a delicious cream cheese frosting!
Today’s recipe for Carrot Cake Cheesecake Cake had to be just right. I’ve got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert! It’s a show stopper of a cake, but so worth it. The layers of carrot cake would be delicious enough on their own. But I snuck in a thick, gorgeous cheesecake in the center. I’ve covered this in a massive amount of cream cheese frosting. You’re welcome!
Why You’ll Love This Recipe
This cake combines the best of both worlds: the spiced, moist goodness of carrot cake and the creamy richness of cheesecake. It’s perfect for celebrations and will impress your guests with its unique layers and flavors.
Kitchen Equipment You’ll Need
- 6.5 inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Baking sheet
- Parchment paper
- Foil
Ingredients
For Cheesecake:
- 8 oz or 250 g cream cheese, room temperature
- 1/4 cup castor sugar (superfine sugar)
- 1 tbsp lemon juice
- 2 eggs
- 1/4 cup sour cream
For Carrot Cake:
- 1 cup all-purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- 1/8 tsp clove powder
- Pinch of salt
- 2 eggs
- 1 carrot, grated
- 1/2 cup castor sugar
- 1 tsp vanilla extract
- 1/2 cup oil
- 2 tbsp maple syrup
- 1/4 cup dried coconut (optional)
- 1/4 cup raisins
For Whipped Cream Cheese Frosting:
- 7 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 1 cup icing / powdered sugar
- 1 tsp vanilla extract
- 1 cup ready whipped cream
- Toasted whole pecan nuts to decorate
- Caramel sauce for topping
Instructions
- Preheat oven to 180°C (350°F). Using a piece of foil and parchment paper bigger than the tin, clip both onto the bottom of a 6.5 inch springform pan. Paper above the foil. Do not trim excess foil and paper but bring it up the outer side of the tin. Grease paper and up the sides of the tin.
- For Cheesecake part: Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.
- For the Carrot Cake part: In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg, and clove powder and set aside.
- With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut, and raisins.
- Put 1/2 of cake batter in the prepared pan. Next, dollop about 1/3 cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL – The batter will ‘swirl’ by itself during cooking!
- Place the cake in the oven on a medium shelf. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until it’s cold enough to frost.
- For the Frosting part: Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT overbeat or you will get a runny mixture and have to start over. Fold in whipped cream.
- To assemble: Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
- Frost the whole cake with frosting. Decorate with toasted pecan nuts and a drizzle of caramel sauce.
Tips for Success
- Ensure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the frosting to prevent it from becoming too runny.
- Let the cake cool completely before frosting to avoid melting.
Additional Tips or Variations
Feel free to add walnuts or chopped pineapple to the carrot cake for extra texture and flavor. If you prefer a less sweet version, reduce the sugar in both the cake and frosting by a couple of tablespoons.
Nutritional Highlights (Per Serving)
Calories, fat, sugar content will vary based on the size of the slice and specific ingredients used. Consider using a nutritional calculator for exact details based on your ingredient choices.
Frequently Asked Questions (FAQ)
Can I make this cake in advance? Yes, you can prepare the cake a day ahead and store it in the refrigerator.
Can I use low-fat cream cheese? Using full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used as a substitute.
Conclusion
This Carrot Cake Cheesecake Cake is a delightful fusion of flavors that is sure to impress your family and friends. Give it a try for your next gathering, and don’t forget to share your baking adventures with us!
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