Carrot Cheesecake with Cream Cheese Frosting | How to make Carrot Cheesecake with Cream Cheese Frosting

By Antara Navin  |  9th Jun 2016  |  
4.0 from 1 review Rate It!
  • Carrot Cheesecake with Cream Cheese Frosting, How to make Carrot Cheesecake with Cream Cheese Frosting
Carrot Cheesecake with Cream Cheese Frostingby Antara Navin
  • Prep Time

    50

    mins
  • Cook Time

    2

    Hours
  • Serves

    10

    People

30

1





About Carrot Cheesecake with Cream Cheese Frosting Recipe

A beautiful American desserts. I had prepared this cake on my marriage anniversary. The idea came to my mind when I happento eat Gajar ka Halwa with cheesecake and I was totally blown away by the awesome flavor the duo combination generated. The cheesecake I have made is sweet and tangy. So if you like sweet cheesecake, increase the quantity of sugar.

The delicious and mouthwatering Carrot Cheesecake with Cream Cheese Frosting is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Carrot Cheesecake with Cream Cheese Frosting is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Carrot Cheesecake with Cream Cheese Frosting. Antara Navin shared Carrot Cheesecake with Cream Cheese Frosting recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Carrot Cheesecake with Cream Cheese Frosting. Try this delicious Carrot Cheesecake with Cream Cheese Frosting recipe at home and surprise your family and friends. You can connect with the Antara Navin of Carrot Cheesecake with Cream Cheese Frosting by commenting on the page. In case you have any questions around the ingredients or cooking process. The Carrot Cheesecake with Cream Cheese Frosting can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Carrot Cheesecake with Cream Cheese Frosting with other users

Carrot Cheesecake with Cream Cheese Frosting

Ingredients to make Carrot Cheesecake with Cream Cheese Frosting

  • For the carrot cake:
  • unsalted butter, for greasing the pan
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Baking Soda
  • 1/4 tsp kosher or sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp Vanilla extract
  • 1 tbsp edible red food coloring
  • 2 cups packed light brown sugar or (1 cup white sugar + 1 cup dark brown sugar)
  • 4 large eggs, at room temperature or ( 6 egg whites + 1 large egg)
  • 1 cup refined olive oil/canola oil/ sunflower oil
  • 1 1/2 cup lightly packed grated carrots
  • 1/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
  • 1/3 cup dark or golden raisins
  • For the cheesecake:
  • 2 (8-ounce) packages cream cheese at room temperature
  • 2 large eggs or ( 2 egg whites + 1 large egg)
  • 2 tbsp all purpose flour
  • 1 tsp vanilla
  • 2/3 tsp orange zest( grated from the skin of 1 orange)
  • For the cream cheese frosting:
  • 1 (8-ounce) packages cream cheese, chilled
  • 5 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup + 1 tbsp confectioners sugar, sifted after measuring
  • 1.5 tsp pure vanilla extract

How to make Carrot Cheesecake with Cream Cheese Frosting

  1. 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. Grease the inside of a 9-inch springform pan with unsalted butter.
  2. For cheesecake, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
  3. Add eggs, one at a time, mixing well after each addition; blend in vanilla and orange zest. Beat until the cheesecake mixture is smooth. The cheesecake batter is ready. Keep it aside.
  4. Prepare carrot cake. In a large bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into a bowl.
  5. Add brown sugar into a mixer. Add eggs one at a time and continue to mix on low until it's smooth and incorporated. Add vanilla essence, food color and oil into the mixer. Continue to beat at low speed until fully incorporated. Transfer this mixture into a separate mixing bowl.
  6. Add the flour mixture intermittently into the mixing bowl using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins. The carrot cake batter is ready.
  7. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Cover top of pan with aluminum foil and put it on the middle rack just above the rack containing the steaming roasting pan. Bake until the cheesecake is set, for about 1 hour.
  8. Run a knife around the edge of pan to loosen cake. Cool the cake to room temperature in pan on a wire rack. Refrigerate at least 8 hours and then remove the outside of the springform pan.
  9. Prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a mixer or blender, combine the cream cheese and butter and beat on medium speed until smooth, 30 seconds to 1 minute. Add the confectioners sugar and vanilla, and beat on medium speed, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
  10. When the carrot cheesecake is completely cooled, spread the frosting on top smoothly. You can decorate the cake as you want or if you want a simple decoration, you can create small waves on the frosting by light push and pull using the back of a spoon.
  11. Refrigerate the cake for atleast 30 minutes before serving. Cut and enjoy the amazing carrot cheesecake slice.

My Tip:

To get a good cheesecake, it is important that all ingredients should be at room temperature.

Reviews for Carrot Cheesecake with Cream Cheese Frosting (1)

Anushka Basantani2 years ago

yummy
Reply