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Carrot Cheesecake Recipe & Video

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A Carrot Cheesecake combines a rich and moist carrot cake, full of grated carrots and chopped nuts, with a smooth and creamy cheesecake. I like how the cheesecake topping is baked with the carrot cake so the two layers fuse together during baking. It is the perfect dessert any time of the year


This recipe starts with my Carrot Cake recipe, only I cut the recipe in half as we want only one layer, instead of two. The carrot cake batter is covered with a smooth and creamy cheesecake batter and during baking the two layers fuse together. It follows the same concept as the recipe for Black Bottom Cupcakes.

For the Carrot Cake you can use either pecans or walnuts. If you don't like nuts, you can just leave them out or you could replace them with an equal amount of dark or golden raisins. The carrots need to be washed, peeled, and grated. You can use a box grater to grate the carrots or an easier way is to use a food processor, fitted with the shredding disc.

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Carrot Cheesecake: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 3 inch (23 x 7.5 cm) round springform pan and line the bottom of the pan with a circle of parchment paper. 

Cheesecake Topping: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and sugar, on medium low speed, until smooth. Add the egg and vanilla extract and beat, on medium low speed, just until creamy and smooth. Scrape down the sides and bottom of your bowl as needed. Beat in the sour cream until smooth. Set aside while you make the Carrot Cake batter.

Carrot Cake: Place the pecans or walnuts on a baking sheet and bake for about 6 - 8 minutes or until lightly brown and fragrant. Let cool and then chop coarsely.

Peel and grate the carrots. 

In a separate bowl, whisk or sift together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on medium high speed, until the batter is thick and light colored (about 2 to 3 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until thoroughly combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts. Place the batter in the pan, smoothing the top with the back of a spoon or offset spatula. Carefully spoon dollops (or you can use a piping bag fitted with a large plain tip) of the Cheesecake Topping on the top of the cake and smooth with the back of a spoon or offset spatula.

Bake about 40 to 50 minutes or until the Cheesecake Topping is set and is starting to brown (a toothpick inserted into the center of the carrot cake will come out clean).

Remove from oven and let the cakes cool on a wire rack. After 10 minutes release the sides of the springform pan and let cool completely. Leftovers can be covered and stored in the refrigerator about 3 to 4 days. Can be served at room temperature or cold.

Makes one - 9 inch (23 cm) cake.

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Cheesecake Topping:

8 ounces (225 grams) full fat cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg (50 grams out of shell), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (120 ml/grams) full fat sour cream, at room temperature

Carrot Cake:

1/2 cup (50 grams) pecans or walnuts

2 cups (225 grams/1/2 pound) grated raw carrots

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking soda

3/4 teaspoon (3 grams) baking powder

1/4 teaspoon (1 gram) fine kosher salt

3/4 teaspoon (1 gram) ground cinnamon

2 large eggs (100 grams out of shell), at room temperature

3/4 cup (150 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (120 ml) vegetable, corn, safflower, or canola oil

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