Introduction
Indulge in the delightful combination of two beloved desserts with this irresistible Carrot Cake Cheesecake. The moist and spiced carrot cake batter perfectly envelops a rich and creamy cheesecake filling, resulting in a treat that is as visually stunning as it is delicious. Topped with a thick cream cheese glaze, this cake is sure to impress at any gathering, bringing together layers of flavor and texture that everyone will love.
Ingredients
Cheesecake Filling:
– 340g (12 oz) cream cheese, softened
– 1/3 cup sour cream (full fat)
– 1/2 cup white sugar
– 2 teaspoons lemon zest
– 1/2 teaspoon vanilla extract
– 3 tablespoons plain/all-purpose flour
– 1 large egg, at room temperature
Carrot Cake Batter:
– 2 cups plain/all-purpose flour
– 2 teaspoons baking soda (not baking powder)
– 1/2 teaspoon salt
– 2 teaspoons cinnamon powder
– 2/3 cup full-fat milk, at room temperature
– 1 teaspoon white vinegar
– 3 large eggs, at room temperature
– 1 1/2 cups packed brown sugar
– 1/2 cup canola oil (or other neutral oil)
– 400g (14 oz) can crushed pineapple in natural juice, drained (reserve 1/4 cup juice)
– 2 cups shredded carrot (about 2 carrots)
– 1/4 cup desiccated coconut, unsweetened
– 1 cup walnuts, roughly chopped
Thick Cream Cheese Glaze:
– 115g (4 oz) cream cheese, softened
– 30g (2 tablespoons) unsalted butter, softened
– 1/2 teaspoon vanilla extract
– 2 cups soft icing sugar (powdered sugar), sifted
– 1 1/2 tablespoons full-fat milk, plus more as needed
– 1 tablespoon lemon juice
Prep Time
Approximately 30 minutes.
Cook Time
Approximately 1 hour.
Total Time
Approximately 1 hour and 30 minutes.
Yield
Serves 10 to 12 people.
Detailed Directions and Instructions
Preparation
– Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.
– Grease a 12-cup (3-liter) Bundt pan with butter and dust with cocoa powder, shaking out the excess.
Cheesecake Filling
– In a bowl, beat the cream cheese, sour cream, sugar, lemon zest, and vanilla extract until smooth.
– Add the flour and mix until incorporated.
– Beat in the egg until fully combined.
– Transfer the mixture to a piping bag fitted with a 1.5–2 cm (~0.6″) round nozzle and refrigerate.
Carrot Cake Batter
– In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
– In another bowl, combine the milk, vinegar, eggs, brown sugar, oil, and 1/4 cup of the reserved pineapple juice. Whisk until smooth.
– Stir in the drained crushed pineapple, shredded carrot, desiccated coconut, and chopped walnuts.
– Pour the wet ingredients into the dry ingredients and mix until just combined.
Assembling the Cake
– Pour about 2 1/2 cups of the carrot cake batter into the prepared Bundt pan.
– Pipe the cheesecake filling over the batter, avoiding contact with the sides of the pan.
– Cover with the remaining carrot cake batter, ensuring the cheesecake filling is fully enclosed.
Baking
– Bake for 30 minutes.
– Cover the cake loosely with foil and bake for an additional 30 minutes, or until a skewer inserted into the cake comes out clean.
– Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Cream Cheese Glaze
– Beat the cream cheese, butter, and vanilla extract until smooth.
– Gradually add the sifted icing sugar, beating until creamy.
– Add the lemon juice and enough milk to achieve a thick, pourable consistency.
Finishing
– Once the cake has cooled completely, spoon the glaze over the top, allowing it to drip down the sides.
– Slice and serve.
Notes
Ingredient Placeholder
– Make sure all dairy ingredients are at room temperature for better mixing and texture.
Bundt Pan Preparation
– Dusting the Bundt pan with cocoa powder helps prevent sticking and gives a nice finish.
Baking Time Adjustment
– Baking times may vary based on your oven, so check for doneness with a skewer, which should come out clean.
Glaze Consistency
– For a thicker glaze, reduce the amount of milk; for a pourable glaze, add more as needed.
Serving Tip
– The cake can be stored in an airtight container in the refrigerator for a few days. Allow it to come to room temperature before serving for the best texture.
Cook techniques
Prepare the Cream Cheese Filling
To create a smooth cheesecake filling, ensure that the cream cheese is fully softened at room temperature. Blend the cream cheese, sour cream, and sugar until there are no lumps, then carefully incorporate the flour and egg to maintain a light texture.
Achieve the Right Batter Consistency
When mixing the carrot cake batter, avoid overmixing once the dry ingredients are combined with the wet. This will help keep the cake tender and moist. Stir until just incorporated and a few flour streaks remain.
Piping Technique for Cheesecake Filling
Using a piping bag fitted with a round nozzle allows you to create neat layers of cheesecake filling within the cake. Start piping in the center and work your way outward, leaving space between the filling and the sides of the pan.
Baking Tips for Bundt Cakes
To ensure even baking, preheat the oven properly and use the recommended temperature for fan-forced ovens. Baking initially without covering the cake allows for a nice rise; covering with foil during the second half of baking will help retain moisture.
Cooling and Glazing
Let the cake cool in the pan for about 20 minutes to set properly before inverting onto a wire rack. This can prevent it from breaking. For the glaze, ensure it is thick yet pourable, adjusting the milk as necessary to achieve the right consistency.
FAQ
Can I substitute low-fat cream cheese in the filling?
While you can substitute low-fat cream cheese, it may alter the texture and richness of the filling, making it less creamy.
What can I use instead of walnuts in the carrot cake?
If you prefer not to use walnuts, you can substitute them with pecans, hazelnuts, or omit them entirely for a nut-free version.
How do I know when the cake is done baking?
The cake is done when a skewer inserted into the center comes out clean, and the edges start to pull away from the sides of the pan.
Can I make the cream cheese glaze ahead of time?
Yes, you can prepare the glaze in advance. Store it in an airtight container in the refrigerator and re-whip it before using if it thickens too much.
Is it possible to use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, however, make sure to finely crush it to mimic the texture of canned crushed pineapple and drain any excess juice.
Conclusion
This delightful cake combines the rich, creamy texture of cheesecake with the warm spices and moistness of carrot cake, creating a perfect dessert for any occasion. With its unique blend of flavors and a luscious cream cheese glaze, this treat is sure to impress your guests and leave them wanting more. Enjoy each slice as a comforting dessert that showcases the best of both worlds, making it an unforgettable addition to your baking repertoire.
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