Layered Carrot Cake Cheesecake Recipe

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Listing Results Layered Carrot Cake Cheesecake Recipe

6 hours ago Carrot Cake. Preheat oven to 350F (175C) and grease and flour two 9-inch round pans. In large bowl or KitchenAid mixer whisk together flour, sugars, baking powder, baking …

Rating: 4.9/5(13)
Total Time: 2 hrs
Category: Dessert
Calories: 1062 per serving
1. Prepare cheesecake at least 4-6 hours before you wish to assemble the cake!
2. Preheat oven to 350F (175C) and grease and flour two 9-inch round pans.
3. In KitchenAid or with hand mixer, cream together butter and cream cheese. Stir in vanilla extract.

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2 hours ago For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking …

Rating: 5/5(40)
Difficulty: Intermediate
Category: Dessert
Steps: 5

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3 hours ago Layered carrot cake cheesecake recipe. Rate this recipe! For that carrot cake: Adjust a stove rack towards the middle position and preheat to 350 levels F. Spread 1/2 cup from the pecans on the rimmed baking sheet and bake until golden and toasted, ten to twelve minutes. Let it awesome, after which finely chop .

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6 hours ago Instructions. Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a …

Rating: 4/5(2)
Estimated Reading Time: 2 mins
Servings: 12
1. Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
2. Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
3. Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan before removing the cake from the pan.

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5 hours ago PREPARE THE CAKE: Preheat oven to 350 degrees F. Spray Two 9-inch round cake pans with nonstick spray, then line them with parchment …

Ratings: 1
Calories: 753 per serving
Category: Dessert
1. Preheat oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Bake the cheesecake for about 40 to 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Preheat oven to 350 degrees F. Spray Two 9-inch round cake pans with nonstick spray, then line them with parchment paper and spray again. Place the carrots into a large mixing bowl. In a separate medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the carrots and toss until they are well-coated with flour. In a separate medium bowl, whisk together the sugar, brown sugar, eggs and yogurt. Then (slowly) whisk in the oil. Pour this mixture into the carrot mixture and stir just until combined. Divide between the prepared cake pans and bake on the middle rack of the oven for 30 to 40 minutes (it should be firm to the touch in the middle and not wiggly). Remove the cakes from the oven and allow them to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto racks and allow them to cool completely.
3. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
4. Place one cake layer into the center of a cake plate or platter. Spread it with a small amount of frosting (it will act as a sort of glue to keep the layers from sliding). Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment and discard! Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Again, cover the cheesecake with a small amount of frosting. Place the 2nd cake layer on top of the cheesecake. To frost, start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Cont

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2 hours ago Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on …

Servings: 14
Total Time: 2 hrs 15 mins
Category: Cheesecake
Calories: 803 per serving
1. For the Cheesecake Layer.
2. 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 eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
3. 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. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. 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.
4. For the Carrot Cake Layers.

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4 hours ago Step 4. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Step 5. Bake in …

Ratings: 23
Calories: 510 per serving
Category: Desserts, Cakes, Holiday Cake Recipes
1. Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
2. Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
3. Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
4. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.

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1 hours ago Step 1. Preheat oven to 350°F. Mix together flour, baking powder, baking soda, salt, and spices in a large mixing bowl. In a separate bowl, whisk together oil, sugar, eggs, and …

Total Time: 10 hrs 30 mins
1. Preheat oven to 350°F. Mix together flour, baking powder, baking soda, salt, and spices in a large mixing bowl. In a separate bowl, whisk together oil, sugar, eggs, and ginger until well combined. Add to the dry ingredients and mix with a spoon until completely homogenous. Fold in shredded carrot and pecans. Pour mixture into a greased 9-inch springform cake pan and bake until a toothpick inserted into the center comes out clean, 23 to 25 minutes. If the cake has domed in the middle, press the cake down to create a perfectly even surface. Set aside to cool.
2. Preheat oven to 350°F. Beat together cream cheese, sour cream, brown sugar, and granulated sugar until smooth and fluffy, about 5 minutes. Use a spatula to scrape the sides and bottom of the bowl. Add eggs one at a time, waiting until each egg is fully incorporated before adding another. Scrape the bowl again, add the remaining ingredients, and beat for an additional 2 minutes.
3. Pour Cheesecake mixture over Carrot Cake and spread evenly throughout the pan. Wrap the bottom and sides of the springform pan in several layers of aluminum foil. Place the cake pan in a large roasting pan and fill the roasting pan with water so that it comes a little over halfway up the side of the cake pan. Bake for 1 hour. Turn off the oven and allow the cheesecake to stay in the oven for an additional 30 minutes. Remove cheesecake from oven, remove pan from water bath, and gently run a knife around the edge of the cheesecake. Refrigerate cheesecake for 8 hours or overnight before removing from springform pan.

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6 hours ago Carrot Cake. Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. …

Reviews: 40
Total Time: 1 hr 15 mins
Estimated Reading Time: 9 mins
1. Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
2. In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
3. Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
4. Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.

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1 hours ago Layered Carrot Cake Cheesecake Recipe. Just when you thought cheesecake couldn’t get any better! This carrot cake cheesecake is a wonderful fusion of two of my …

Rating: 5/5(1)
Total Time: 1 hr 35 mins
Category: Cake, Dessert
Calories: 902 per serving
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the flour, corn starch, baking powder, baking soda, cinnamon, nutmeg, ginger, and nuts, then set aside.
3. In a large mixing bowl, whisk together the oil, sugar and eggs. Whisk together until they are well combined.
4. Using a large spoon or spatula, stir in the shredded carrots. Then gradually add in the flour and spice mixture, until the batter is mixed together and thick.

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Just Now Carrot Cake. Preheat oven to 350 degrees F and line two 9-inch baking pans with parchment paper. In a large mixing bowl, whisk together all the dry ingredients. In a separate …

Rating: 4.8/5(9)
Category: Dessert
Servings: 16
Total Time: 3 hrs 50 mins
1. Preheat oven to 350 degrees F and line two 9-inch baking pans with parchment paper.
2. In a large mixing bowl, whisk together all the dry ingredients.
3. In a separate mixing bowl, combine the carrots and the wet ingredients.
4. Pour the wet ingredients into the dry ingredients and stir to combine.

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4 hours ago Step 1: Preheat the oven. For the carrot cake mixture: Step 2: Whisk together a part of dry ingredients. Step 3: Add the rest of the ingredients. Step 4: Add the carrots. For the Cheesecake Mixture: Step 5: Mix sugar and flour and then the cream cheese. Step 6: Mix in the eggs and blend in the sour cream.

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3 hours ago Make the carrot cake. Preheat the oven to 350° F. Line the bottoms of two 9-inch round cake pans with parchment paper, then butter and flour the pans (alternatively: use the …

Rating: 5/5(1)
Category: Layer Cakes
Cuisine: American
Total Time: 4 hrs 20 mins
1. Make the cheesecake. Preheat the oven 325 °F. Line a 9-inch springform pan with parchment paper and spray lightly with nonstick cooking spray. Using an electric mixer, combine the cream cheese, sugar, and salt, beating just until smooth. Add in the vanilla extract and sour cream, continuing to mix just until smooth. Add in both eggs, mix to combine. Scrape the filling into the prepared pan and bake cheesecake until edges are set but center is still wobbly, 28-30 minutes, or until cheesecake reaches an internal temperature of 150 °F. Turn off the oven and open the oven door; cool in oven for 30 minutes, then transfer to a wire rack and cool completely. Once cool, refrigerate. Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
2. Make the carrot cake. Preheat the oven to 350° F. Line the bottoms of two 9-inch round cake pans with parchment paper, then butter and flour the pans (alternatively: use the same springform pan for the cheesecake, baking the layers separately). In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy, 3 to 4 minutes. Mix in the eggs one at a time, followed by the vanilla. With the mixer on low speed, add half the dry ingredients, all the milk, and the rest of the dry ingredients. Beat after each addition until just incorporated. Mix in carrots and pecans by hand. Divide the batter evenly between the two pans. Bake until a toothpick inserted in the center of the cake comes out clean, 23-25 minutes. Transfer the pans to a wire rack and cool for 10 minutes. Invert cakes onto the rack, peel off the parchment, and cool completely.
3. Make the frosting. Beat together the butter and cream cheese in the bowl of an electric mixer until smooth. Add in the vanilla extract, followed by the confectioners sugar, half a cup at a time. Once all sugar has been incorporated, turn the mixer to high and beat at full speed for 30 seconds. If the frosting is too stiff, add one to two tablespoons of milk and beat again.
4. Assemble the cake. Level the carrot cakes if necessary. Place one of the carrot cake layers on a plate. Top with the refrigerated cheesecake, then place the final layer of carrot cake on top. Frost the sides and top of the cake and decorate with additional pecans. Refrigerate the cake.

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5 hours ago Grease and flour two 9-inch cake pans. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for …

Rating: 5/5(7)
Total Time: 2 hrs
Category: Dessert
Calories: 670 per serving
1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer. Or you can cheat like I did and purchase a ready made cheesecake. Please don't judge too harshly I actually ran out of time.
2. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
3. In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.

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3 hours ago Add the top half of the carrot cake, then a thinner coating of icing. Put the cheesecake layer on top and spread with another thin layer of icing. Top with the last 2 …

Rating: 4.6/5(5)
Total Time: 2 hrs 20 mins
Category: Celebration Cake Recipes
Calories: 544 per serving
1. Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl mix the flour with the spices, bicarbonate of soda and baking powder. Whisk together the eggs, sugar, salt and vegetable oil in a jug, then pour over the dry ingredients, followed by the grated carrots and yogurt. Mix with a wooden spoon until just combined, then divide between the prepared cake tins and bake for 25-35 minutes until a skewer pushed into the centre of the cake comes out clean. Leave to cool for 5 minutes in the tins, then turn out on a rack to cool completely.
2. Once the cakes are out of the oven, reduce the oven temperature to 140°C/120°C fan/gas 1. Next, make the cheesecake layer. Grease and re-line one of the cake tins, then melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water) and set aside.
3. Using a hand whisk, beat together the cream cheese and caster sugar in a mixing bowl until the sugar crystals have dissolved and the mixture is smooth. Add the cornflour and mix again until combined, then add the egg and whipping cream, mixing gently until smooth.
4. Remove one third of the mixture to a clean mixing bowl and stir in the melted dark chocolate until fully combined. Mix the vanilla extract into the remaining mixture, then pour into the prepared cake tin. Spoon the chocolate mixture over the top and use a skewer to create a marbled pattern in the cheesecake mixture. Bake in the centre of the oven for 35 minutes until set but still with a slight wobble. Leave to cool completely in the tin, then transfer to the freezer to cool for an hour. If you don’t have room in the freezer, put in the fridge for 4-6 hours (or overnight – see Make Ahead). Chilling the cheesecake well will make the cake easier to assemble.

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9 hours ago Carrot cake is one of my favorite desserts, and combining it with cheesecake sounded like an irresistible idea! I was definitely right – with this mouthwatering combination, …

Ratings: 1
Servings: 16
Cuisine: American
Category: Dessert
1. Fill a large baking dish or rimmed baking sheet with 1 inch of water and place into oven to serve as a water bath. Be sure this dish will fit the 9 inch springform pan easily inside. Place on the middle rack of the oven.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl on high speed, beat together softened cream cheese and butter until light and fluffy.
4. Trim the top of each cake layer to remove any doming and form a flat surface.

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9 hours ago This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.

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5 hours ago Carrot cake is one of my absolute favorite cakes in the world! This two-layer carrot cake is layered and frosted with tangy-sweet cream cheese frosting resulting in a …

Rating: 4.4/5(5)
Total Time: 3 hrs 35 mins
Category: Dessert
Calories: 881 per serving
1. Cake - Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans. Spray with baking spray, set aside.
2. To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
3. To a large microwave-safe bowl, add the butter and heat to melt, about 1 minute.
4. Add the sugars and whisk well to combine, or beat with a handheld electric mixer.

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7 hours ago Preheat the oven to 350 degrees. Combine the brown sugar, white sugar, oil, yogurt, eggs and crushed pineapple in a large bowl. In another bowl combine the baking …

Reviews: 3
Estimated Reading Time: 3 mins
Servings: 14
Total Time: 50 mins
1. Preheat the oven to 350 degrees.
2. Combine the brown sugar, white sugar, oil, yogurt, eggs and crushed pineapple in a large bowl.
3. In another bowl combine the baking powder, baking soda, flour, cinnamon, nutmeg, and salt.
4. Add the flour mixture to the wet mixture and stir together.

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4 hours ago 8. Bake at 350 until the edges are light golden brown and the top is golden tan, about 1 1/4 hours. 9. Remove the cake from the water bath. …

Cuisine: American
Category: Cakes
Servings: 16
Total Time: 2 hrs 30 mins

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3 hours ago Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the carrot cake. If the …

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5 hours ago To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for …

Total Time: 9 hrs 25 mins
Calories: 269 per serving
1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
2. To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.
3. To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.
4. Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.

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9 hours ago Layered Carrot Cake with Pineapple Cream Cheese Frosting - This is the BEST Carrot Cake Recipe, I will never make another recipe again! ! Super moist without being oily, spiced perfectly, and the Pineapple Cream Cheese Frosting is incredible! Brought this to a party and everyone was BEGGING me for the recipe!

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3 hours ago Carrot Cake Cheesecake Prep Time: 35 minutes Cook Time: 1 hour Total Time: 8 hours, 35 minutes Yield: About 10 servings Carrot Cake Cheesecake Ingredients Cheesecake Mixture 2 (8 oz) pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream Carrot Cake 1 1/4 …

Cuisine: American
Category: Other Desserts
Servings: 10
Total Time: 1 hr 15 mins

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2 hours ago Carrot Cake Cheesecake! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy cheesecake. The BEST …

Rating: 5/5(12)
Calories: 122 per serving
Servings: 16
1. Preheat oven to 175°C

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4 hours ago Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. In …

Rating: 4.7/5(36)
Category: Desserts
Servings: 20
Total Time: 1 hr 30 mins
1. Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt.
2. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil.
3. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
4. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended.

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7 hours ago 2. Chop the remaining raw carrots (about 188g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if …

Rating: 5/5(3)
Total Time: 4 hrs 12 mins
Category: Dessert
Calories: 461 per serving
1. TO MAKE THE CARROT CAKE BASE:
2. Peel the carrots, then grate them just until you have 1 1/4 cups (125g) of grated carrots. Cover the grated carrot and set in the fridge.
3. 2. Chop the remaining raw carrots (about 188g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
4. . Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1/2 cup + 2 tbsp (150ml

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5 hours ago FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl. 2. Whisk sugar, oil, eggs, and vanilla together until mixture is smooth.

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8 hours ago Moist carrot cake with a hidden cheesecake layered. We topped this with tangy cream cheese frosting and coconut. Prepare the Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water.

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8 hours ago In a large bowl, whisk together Cheesecake pudding and milk. Set aside in the refrigerator to firm up while cake is baking. In another large bowl, …

Estimated Reading Time: 1 min
1. Bake cake according to directions on box.
2. In a large bowl, whisk together Cheesecake pudding and milk. Set aside in the refrigerator to firm up while cake is baking.
3. In another large bowl, using an electric or stand mixer, combined heavy whipping cream until stiff peaks form.
4. Allow the cake to cool and cut into 1”x1” pieces.

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3 hours ago Step 1: Bake the carrot cake in a 9 x 13-inch pan and allow it to cool completely. Step 2: Make the no-bake cheesecake filling by beating the softened cream cheese in a large …

Ratings: 6
Total Time: 4 hrs 35 mins
Category: Dessert
Calories: 639 per serving
1. Bake the carrot cake in a 9 x 13-inch pan for 35 minutes and allow to cool completely. (Find the full recipe link in the notes)
2. Make the no-bake cheesecake filling by beating the softened cream cheese in a large bowl until smooth.
3. Add the vanilla extract to the cream cheese and beat for 1 minute.
4. Add one cup of powdered sugar and beat until creamy. Add the remaining cup of powdered sugar and beat for two minutes.

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5 hours ago Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable …

Author: Food Network Kitchen
Steps: 4
Difficulty: Intermediate
1. Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
2. Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
3. Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
4. Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

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2 hours ago Carrot Cake Directions. Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper. Using a standing mixer, mix until combined the sugar, oil and eggs. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined. Fold in the shredded carrots and pecan chips.

Estimated Reading Time: 3 mins

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8 hours ago Fantastic 3-Layer Carrot Cake Recipe - Food.com top www.food.com. DIRECTIONS. Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans. Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla.

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3 hours ago The Cheesecake Factory Carrot Cake Copycat has two layers of delicious carrot cake, a layer of cheesecake, and is smothered in the best cream cheese frosting to make one of the best cakes you've ever

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2 hours ago Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Step 6. Try This Twist! Step 7. …

1. Prepare Batter:
2. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
4. Prepare Frosting:

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Just Now Carrot Cake. Preheat oven to 350 degrees. Place the first 5 ingredients into a stand mixer and blend until combined. Add the remaining ingredients and blend until …

Rating: 3.9/5(25)
Total Time: 1 hr 45 mins
Servings: 12
Calories: 446 per serving
1. Preheat oven to 325 degrees F.
2. Preheat oven to 350 degrees.
3. Remove spring form from around each cake.

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9 hours ago Freeze the Cheesecake Layer. You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use. I've made it up to a week in advance and kept it frozen until ready to use. Carrot Cake. I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix or

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4 hours ago This Copycat Cheesecake Factory Carrot Cake is a layer of moist carrot cake topped with a layer of creamy cheesecake to make one mind-blowing dessert. It's so simple to make - just mix together two batters, layer them in a pan and bake! When it's done, you'll have a delectable layered cake that tastes just like the one from Cheesecake Factory.

Estimated Reading Time: 2 mins

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5 hours ago Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top! Store in the refrigerator, covered, for up to 3 days.

Category: Cakes, Desert

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1 hours ago These Carrot Cake Cheesecake Swirl Cupcakes are made with moist carrot cake & cinnamon cheesecake layered together in one tasty cupcake! They are topped with …

Category: Dessert
Calories: 251 per serving
1. To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes. 2
2. . Put the warm carrots into a food processor and puree. You should end up with a little less than a cup of carrot puree. Set aside to cool.
3. . Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. 4.
4. To make the cheesecake batter, add the cream cheese and sugar to a large mixer bowl and mix on medium-low speed until smooth. 5.

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2 hours ago cream cheesecake layer. Beat together the cream cheese and sweetened condensed milk. Then add the remaining egg mixture, salt, and limoncello (or lemon juice) and beat until smooth. And everybody says cheesecakes are difficult! Pour slowly over the carrot cake layer. the topping

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2 hours ago Start by adding HALF of the carrot cake batter to the bottom of a 13 by 9-inch baking dish. This will be the bottom layer of your Carrot Cake Cheesecake Bars. Next, alternate spoonfuls of the cheesecake mixture and the rest of the carrot cake batter on top of the bottom carrot cake layer.

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8 hours ago How to Make Carrot Cake Cheesecake. Preheat oven to 350 degrees F. Prepare a 9-inch springform pan with baking spray and line the bottom with parchment paper. Start with the cheesecake layer. In a large mixing bowl, whisk together the flour and granulated sugar. Add the cream cheese and beat until smooth.

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9 hours ago Dollop large spoonfuls of half the cheesecake batter over the carrot cake batter. Do not swirl or mix it together. Dollop the remaining carrot cake batter over the cheesecake batter layer. Evenly spread the remaining cheesecake on top. Bake for 30 minutes or until the middle of the cheesecake is still jiggly but appears to be almost set.

Rating: 5/5(2)
Estimated Reading Time: 7 mins
Servings: 8
Total Time: 5 hrs 10 mins

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Frequently Asked Questions

How long does it take to bake a carrot cake?

In a medium bowl, combine grated carrots and brown sugar. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

How do you make carrot cake cheesecake?

Directions Preheat oven to 350° and grease a 9" springform pan. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. 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.

How many calories are in cheesecake factory carrot cake?

Nutrition summary: There are 1510 calories in a 1 slice serving of Cheesecake Factory Carrot Cake (9"). Calorie breakdown: 49% fat, 46% carbs, 5% protein.

What is easy carrot cake recipe?

Directions. Mix in flour, baking soda, salt, baking powder and cinnamon. Stir in carrots. Fold in nuts, if desired. Pour into prepared pan (s). Bake in preheated oven for 30 to 50 minutes. Check after 30 minutes with a toothpick. If toothpick is clean, cake is done. Let cool in pan (s) for an additional 10 minutes.

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