Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

Ingredients:

Carrot Cake: 

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots) 

Cheesecake:

Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract 

Sour Cream Topping: 

1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Directions:

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 sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
 
Source: Food Network Kitchens 

Carrot Zucchini Apple Bread

Ingredients:

Bread:

• 1 cup unsalted butter, melted
• 2 cups granulatd sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 Tbls vanilla extract
• 3¼ all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 Tbls cinnmamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• ½ cup pecans, chopped (optional)

Frosting:

• ½ cup cream cheese, softened (I use light)
• ¼ cup unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 Tbls orange juice as needed

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
8. Let cool before icing.

Frosting:

1. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
2. Frost bread and enjoy!

Source: momontimeout.com

Carrot Cake Roll

Ingredients:

For the Cake:

3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling

For the Filling:

6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions:

Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.

Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes:

Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!

Yield: 12 servings

Carrot Raisin Salad

Ingredients:

6 to 8 med. carrots, finely shredded (about 4 c.)
2/3 c. raisins
1/2 tsp. salt

Cooked Salad Dressing:

1/4 c. all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 1/2 c. milk
2 egg yolks, slightly beaten
1/3 c. vinegar
1 tbsp. butter

Directions:

Mix carrots, raisins and salt. Add just enough cooked salad dressing to moisten; toss. Spoon into lettuce cups. 8 to 10 servings.

Salad Dressing:

Mix flour, sugar, salt and mustard in 2-quart saucepan. Stir in milk gradually. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of hot mixture into egg yolks gradually. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vinegar and butter. Cool slightly; refrigerate. Makes about 2 cups dressing.

Carrot Cake

Ingredients:

Cake:

2 cups granulated sugar
2 teaspoons baking soda
2 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 cups Wesson oil
3 cups grated carrots
4 large eggs
pinch of salt

Icing:

1 8oz. soft cream cheese
1 stick soft butter
1 box confectioners (powdered) sugar
1 t spoon vanilla
1 cup chopped pecans

Directions:

Sift dry ingredients together into mixing bowl Add oil and blend together by hand Add eggs then beat with mixer Add carrots then mix together on low speed. The mixture will be very thick-need strong mixer.

Prepare 3 round cake pans by spreading solid shortening on bottom & sides of pans. I also cut a round piece of wax paper the size of the pan and space it in bottom of pan. Spread shortening on the wax paper. Dust lightly with flour. This keeps cake from sticking.

Pour mixture into pans and bake at 350 degrees until firm. Cake will be dark due to the cinnamon.

Cool cake completely before frosting with icing

Icing:

Mix confectioners sugar, cream cheese and vanilla together with mixer until well blended. Pour in pecans and mix by hand.

Spread thick amount of icing between each layer and on the sides of your cake.

Note: Icing recipe can be doubled if you prefer a good amount of icing.

Options: You can add chopped canned pineapple (well drained) and raisins to the cake batter.