Copycat Cheesecake Factory Carrot Cake Cheesecake
FULL RECIPE:
Carrot Cake | Carrot Cake with Cream Cheese Frosting | Carrot Cake Recipe | Soft and Moist Cake
The best super moist and easiest carrot cake recipe with lovely cream cheese icing. This cake is simple to make and tastes incredibly delicious.
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Complete written recipe with useful details, ingredients substitutions and helpful tips on Tasty Cluster website.
Carrot Cake Written Recipe:
Cream Cheese Frosting Written Recipe:
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Carrot Cake Cheesecake Recipe
This Carrot Cake Cheesecake is killer good! Layer of moist carrot cake, a cheesecake center and it’s all topped with a delicious sour cream frosting!
INGREDIENTS
For the Carrot Cake:
1 ½ cups all-purpose flour
2 cups shredded carrot (2 to 3 medium carrots)
½ cup dark brown sugar
½ cup sunflower oil, refined
¼ cup heavy whipping cream
3 large eggs
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅓ cup chopped walnuts
⅓ cup raisins
⅓ cup crushed pineapple, well drained with juice reserved
⅓ cup crushed dried plums
Pineapple juice for impregnation of cake
For the Cheesecake:
3 packages (8 oz each) cream cheese, softened
2 tablespoons corn starch
2 large eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
½ cup granulated sugar
For the Sour Cream Topping:
1 cup sour cream
½ cup icing sugar
1 tablespoon vanilla extract
PREPARATION
1. Make the Carrot Cake. Preheat oven to 320°F/160°C. Line bottom (inside) of an 8-inch (20-22cm) springform pan with a circle of parchment paper and set aside.
2. Sift and combine the flour, baking powder, baking soda and spices in a large bowl.
3. Whisk together the sugar and eggs until fluffy in a separate bowl. Add the oil, whipping cream and vanilla extract and whisk again.
4. Fold the flour mixture into the egg mixture until just combined. Add the soaked raisins, crushed dried plums, crushed pineapple, chopped walnuts and shredded carrot. Mix well.
5. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter.
6. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 30 to 35 minutes. Cool completely. Grease the cake with the pineapple juice using a pastry brush.
7. Make the Cheesecake. Preheat the oven to 340°F/170°C.
8. Beat the cream cheese, corn starch, vanilla extract and granulated sugar in a stand mixer fitted with a paddle attachment about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Pour the whipping cream and continue beat until smooth and creamy.
9. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with hot water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour.
10. Make the Sour Cream Topping. Whisk together the icing sugar, sour cream and vanilla. Spread on top of the cheesecake; bake for 15 minutes again.
11. Turn off the oven, remove and allow the cheesecake to cool on wire rack for 30 minutes. Run a sharp knife around the edge of pan, transfer the cheesecake onto plate, cover and refrigerate 8 hours or overnight.
12. Garnish with chopped walnuts and leftovers of cake. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
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Carrot Cake Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
Cooking spray, for pan
FOR THE CARROT CAKE
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 c. canola oil
2 large Eggs, beaten
1 1/2 c. grated carrots (from 1 large)
1/2 c. raisins
1/2 c. chopped pecans or walnuts
FOR THE CHEESECAKE
2 8-oz. packages cream cheese, at room temperature
3/4 c. sugar
1/4 tsp. kosher salt
1 1/2 tbsp. all-purpose flour
1/2 tbsp. pure vanilla extract
2 large eggs
1/2 c. sour cream
FOR THE FROSTING
1 c. powdered sugar
4 tbsp. butter, softened
4 oz. softened cream cheese
1/2 tsp. pure vanilla extract
Chopped pecans or walnuts, for garnish
DIRECTIONS
1. Preheat oven to 350° and grease a 9 springform pan.
2. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
3. Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
4. Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
5. Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture.
Top with remaining cheesecake mixture and smooth top with a spatula.
6. Bake until center is only slightly jiggly, 1 hour.
7. Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight.
8. When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
9. Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.
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How to Make a Carrot Cake-Cheesecake Mash-Up | Food Network
This decadent dessert, double-the-cake mash-up comes with layers of spiced carrot cake, rich cheesecake and a smooth sour cream topping.
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How to Make a Carrot Cake-Cheesecake Mash-Up | Food Network
How to Make the Most Delicious Carrot Cake Cheesecake | Easter Dessert
Carrot cake cheesecake is a combination of two classic desserts that never disappoint. Both are rich and flavorful in their own ways. Combining them makes one ultimate dessert. That’s right, we’re talking about Carrot Cake Cheesecake! I used the base for my Carrot Cake recipe which is my mother-in-law’s recipe; it’s the best carrot cake ever!
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