Sunday, June 2, 2013

Cheese + Carrot Cake

I've been wanting to make this cake for awhile; it has two of my favorite desserts: Carrot Cake and Cheesecake together. Because these are 2 cakes in one, you might want to do it when you have enough people to eat it; the cheesecake is creamy, the carrot cake very moist, and the combination of both is amazing!

Carrot Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 3 eggs (room temperature)
  • 1/2 teaspoon vanilla
  • 1 cup shredded carrot
  • 1/2 cups chopped walnuts
  1.  Pre-heat oven to 350° F (180° C). Grease and flour two 9 inch springform pans
  2. Over a medium bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder and salt
  3. Over a big bowl, mix with an electric mixer the brown sugar and the oil. Add eggs and vanilla and mix for 1 more minute in medium speed
  4. Gradually, add dry ingredients to wet ingredients, mixing between each addition in low speed. Mix for 1 more minute in high speed
  5. Add carrot and walnuts and mix by hand, until ingredients are well incorporated. Pour batter over pan and bake for 30-35 minutes, or until a tooth pick comes out clean. Let cool completely before adding the frosting

  • 500 g cream cheese
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons flour
  • 3 eggs
  • 1 cup cream (the thicker the better)
  • waxed paper
  1. Pre-heat oven to 325° F (160° C). Grease the sides of a 9 inch springform pan and add a piece of waxed paper on the bottom larger than the pan, then secure the rim
  2. Beat cream cheese, sugar, vanilla and flour with an electric mixer in medium-high speed. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in cream
  3. Bake for 50-55 minutes; touch the top of the cheesecake lightly with the tip of your fingers, it should be firm. If a bit sticks to your fingers leave it to bake more time. You'll know that your cheesecake is ready when there's no residue on your fingers after touching
  4. Chill in the refrigerator for a minimum of 4 hours

Cream Cheese Frosting:
  • 350 g cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  1. Pour over a medium sized bowl cream cheese and vanilla. Gradually, add powdered sugar, mixing in low speed until smooth. Do not over beat to avoid frosting becoming runny!


  1. yummy, two of my favorites for sharing!

    enjoy *~*

  2. That looks amazing, unfortunately im on slimming world diet *cries*

  3. Despite the fact that generally connected with New York city, the adoration for cheesecake really returns similar to old Greece, and was received by the Romans. Present day American cheesecake has a few assortments, and the New York kind depends intensely on acrid cream or overwhelming creams, and additionally eggs and cream cheddar.How to make carrot cake....