Carrot cake cheesecake
Carrot cake cheesecake is one of our favourite recipes. Do you love carrot cake and cheesecake? Why not to combine these two together?
When we are in a mood for carrot cake, we know that spring and especially Easter are behind the corner.
Maybe the ingredients list looks long (or little scary), but if you follow our step-by-step photo recipe it will not be that difficult to follow.
If you are planning a family gathering carrot cake cheesecake is perfect cake to feed a whole bunch – it will serve 16 people.
The classic recipe for the carrot cake base consists of carrots and pineapple. We toss in few more delicious ingredients like coconut, nuts and raisins which makes this cake such a heavenly combination.
Second layer of Carrot cake cheesecake is classic cheesecake batter.
The last layer is easy-peasy cream cheese frosting, which is not only delicious but it will make Carrot cake cheesecake even prettier.
You can use your imagination to decorate Carrot cake cheesecake as you like. We used walnuts for the sides, but you can use any kind chopped nuts almond flakes or even sprinkles.
Ingredients
Cake batter
Dry ingredients for the cake batter
140 all-purpose flour
1 teaspoon of baking g soda
1 and ½ teaspoon cinnamon
½ teaspoon of nutmeg
Wet ingredients
165ml sunflower oil
2 eggs (room temp)
1 and ½ teaspoon of vanilla essence
220g caster sugar
5 slices of pineapple - 130g (chopped in small pieces)
170g grated carrot (2 - 3 medium sized carrots)
80g raisins
50g coconut flakes
75g chopped walnuts
Cheesecake batter
450g soften Philadelphia
130g caster sugar
2 and ½ teaspoon vanilla extract
3 eggs – room temp
Cream cheese frosting
230g Philadelphia room temp
115g softened butter
180g icing sugar
3 tablespoons reserved pineapple juice from pineapple
For decoration
60g chopped walnuts
Food colouring – orange and green
Directions
Preheat oven to 180 degrees.
1. Grease bottom and sides of cake tin (23 cm). Set aside.
2. In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
3. In large bowl, beat together oil, sugar, eggs and vanilla until well blended.
4. Add dry ingredients to wet ingredients and mix well.
5. Stir in drained pineapple, carrots, raisins, coconut and walnuts.
Set aside cake batter.
6. In large bowl, beat together cream cheese, sugar and vanilla until smooth.
7. Beat in eggs until smooth. Set aside cheesecake batter.
8. Spread ½ of cake batter over bottom of prepared pan.
9. Place spoonful of cheesecake batter in pan.
10. Top with remaining cake batter.
11. Top with spoonful of remaining cheesecake batter and gently smooth top with a spatula.
12. Bake for 55-65 minutes or until cake is set and cooked throughout. Our cake was baked in 65 mins.
Allow to cool completely.
Cream cheese frosting
13. Beat butter and cream cheese in large bowl until light and fluffy.
14. Add in powdered sugar and pineapple juice and beat on high until smooth.
It will take a while until cream will be really smooth.
15. Spread cream cheese frosting evenly on the top of the cake and on the sides.
You can also decorate the top with frosting carrots if you like.
Reserve 4 tablespoon of frosting (2 tablespoons for each colour) in a separate bowl, add food colouring and stir until colour is uniform.
Decorate sides of the cake with chopped walnuts.
