This cake should be called Carrot and Cheescake Combo Cake!!!!! Two of my favorite cakes in one delicious recipe of pure scrumptious perfection. The whole house was filled with the scent of the buttery sweetness, it’s a smell that just takes you instantly back to a wonderful place in time. A smell that transforms a house into a home!!!!!
My son emailed me a link to this recipe, the same son who encouraged me to follow my passion to bake and to blog about that passion. He and his wife are my biggest fans and are always there for me. Ok, back to the cake it did not turn out to look exactly like the picture from the food network site but let me tell you it was absolutely scrumptious and there was not a crumb left, definitely worth the effort.
Mix the carrots into the egg mixture, I love yellow and orange together! Spring is here!!!!!
Fold the dry ingredients into the egg and carrot mixture.
Yummmmmmmmmm the baked carrot cake layer, ready for the Cheescake batter.
Wrap the cake pan with aluminum foil and put in a roasting pan or large cake pan.
Fill the larger pan with water about three quarters of the way up the side of the cheesecake pan.
It was not supposed to crack on the top I think the oven temperature was a bit too high. It was absolutely delishious none the less, can’t always judge a Cheescake by its cover lol!!!
Recipe courtesy of Food Network Kitchen
- 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)
- 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
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 spring form 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.
I did not use any nuts when I made this cake due to family members with allergies.
This cake was a big hit with my family on Easter.
Bake some memories!!!