Layered Carrot Cheesecake


layered carrot cheesecake

YIELD: SERVES 12-16

To save recipe ingredients and directions to Ziplist, see below.  Also a printer friendly option below.

Ingredients

Cheesecake Layer
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups granulated sugar
1/2 tsp finely grated lemon zest
1/2 tablespoon fresh lemon juice
1/4 tsp coarse salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream

For the Carrot Cake Layers
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
½ cup dark raisins
1 teaspoon vanilla extract
½ cup finely chopped walnuts or pecans (optional)
1 lb medium carrots (6 to 7 carrots, yields 3 cups), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cup vegetable oil, safflower oil, or canola oil

Frosting
1 frosting recipe, doubled (see below)
1.5 cups chopped, toasted pecan-decorate
¼ cup flaked coconut (optional)

Double batch of Pineapple cream cheese frosting
like the kind used at Cheesecake Factory (recipe and directions below)
-OR-
Double batch of Cream Cheese Frosting

Pineapple Cream Cheese Frosting
(this recipe will need to be doubled)
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
Dash of salt

layered carrot cheesecake

Directions

For the Cheesecake Layer

Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in vanilla and eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

You will need a 9″ round springform pan

 Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan or an oven safe dish.  Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Use a toothpick to check the center if needed.  Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

layered carrot cheesecake

For the Carrot Cake Layers

Heat oven to 350 degrees.

Spray two 9″ round pans with nonstick baking spray.  Sprinkle pans with flour and shake to distribute evenly.
Place the raisins in a small saucepan, cover with boiling water, cover the pan, & let soak for 20 minutes until nice & plump. Drain well & let stand on a paper towel.  Finely chop the walnuts and roast in a frying pan on medium heat for a few minutes.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl and whisk together; set aside.
Using a cheese grater, shred carrots using large holes of box grater; move carrots to bowl and set aside.
In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars, vanilla and eggs on medium-high until thoroughly combined, about 45 seconds.
Reduce speed to medium.  Drizzle oil in slow, steady stream using the side of the bowl to direct the oil in.
Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
Turn off mixer and stir in carrots, walnuts or pecans, raisins and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.
Cool cake to room temperature in pan on wire rack, about 2 hours.

Pineapple Cream Cheese Frosting

When cake is cold, prepare the frosting.  In a bowl of an electric mixer, combine cream cheese, butter, powdered sugar, teaspoon vanilla, reserved pineapple juice and a dash of salt.  Beat until smooth and of spreading consistency.  

layered carrot cheesecake

To Assemble the Cake

Place bottom layer of carrot cake on cake stand.

Unwrap cheesecake layer from freezer and remove the metal pan bottom.  Remove parchment paper as well.  To make the second layer, place cheesecake layer on top of the bottom layer of the carrot cake.

Wait 10 minutes to trim cheesecake layer if necessary.  Place the second carrot cake on top of the cheesecake.

 Use one frosting recipe that is doubled and frost the sides of the cake first.  Then frost the top of the cake.

Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat the sides of the cake with toasted pecan if desired.  Sprinkle the shredded coconut on the top of the frosted cake.

Refrigerate until ready to serve.

layered carrot cheesecake

Layered Carrot Cheesecake
Save Recipe

Ingredients

  • Cheesecake Layer
  • 1 1/4 pounds bar cream cheese (20 oz), room temperature
  • 3/4 cups granulated sugar
  • 1/2 tsp finely grated lemon zest
  • 1/2 tablespoon fresh lemon juice
  • 1/4 tsp coarse salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • For the Carrot Cake Layers
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • ½ cup dark raisins
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped walnuts or pecans (optional)
  • 1 lb medium carrots (6 to 7 carrots, yields 3 cups), peeled
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar (3 1/2 ounces)
  • 4 large eggs
  • 1 1/2 cup vegetable oil, safflower oil, or canola oil
  • Frosting
  • 1 frosting recipe, doubled (see below)
  • 1.5 cups chopped, toasted pecan-decorate
  • ¼ cup flaked coconut (optional)
  • Double batch of Pineapple cream cheese frosting
  • like the kind used at Cheesecake Factory (recipe and directions below)
  • OR
  • Double batch of Cream Cheese Frosting
  • Pineapple Cream Cheese Frosting
  • (this recipe will need to be doubled)
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 1 tablespoon reserved pineapple juice
  • Dash of salt

Instructions

For the Cheesecake Layer

Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in vanilla and eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan or an oven safe dish. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Use a toothpick to check the center if needed. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the Carrot Cake Layers

Heat oven to 350 degrees.

Spray two 9" round pans with nonstick baking spray. Sprinkle pans with flour and shake to distribute evenly.

Place the raisins in a small saucepan, cover with boiling water, cover the pan, & let soak for 20 minutes until nice & plump. Drain well & let stand on a paper towel. Finely chop the walnuts and roast in a frying pan on medium heat for a few minutes.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl and whisk together; set aside.

Using a cheese grater, shred carrots using large holes of box grater; move carrots to bowl and set aside.

In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars, vanilla and eggs on medium-high until thoroughly combined, about 45 seconds.

Reduce speed to medium. Drizzle oil in slow, steady stream using the side of the bowl to direct the oil in.

Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

Turn off mixer and stir in carrots, walnuts or pecans, raisins and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan and bake until toothpick or skewer inserted into center

Pineapple Cream Cheese Frosting

When cake is cold, prepare the frosting. In a bowl of an electric mixer, combine cream cheese, butter, powdered sugar, teaspoon vanilla, reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency.

To Assemble the Cake

Place bottom layer of carrot cake on cake stand.

Unwrap cheesecake layer from freezer and remove the metal pan bottom. Remove parchment paper as well. To make the second layer, place cheesecake layer on top of the bottom layer of the carrot cake.

Wait 10 minutes to trim cheesecake layer if necessary. Place the second carrot cake on top of the cheesecake.

Use one frosting recipe that is doubled and frost the sides of the cake first. Then frost the top of the cake.

Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat the sides of the cake with toasted pecan if desired. Sprinkle the shredded coconut on the top of the frosted cake.

Refrigerate until ready to serve.

http://www.swankyrecipes.com/layered-carrot-cheesecake.html

Recipe slightly adapted from Beantown Baker Sifting Focus  Image Credit:  Diva Eats World  Design Sponge

 

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