RECIPE: Different Carrot Cake

14 years ago

Recently someone brought this to share and it was so delicious and easy to make I thought I'd post it here.

A DIFFERENT CARROT CAKE...

Cheesecake:

16oz cream cheese

3/4 cup sugar

2 1/2 tsp vanilla

1 T flour

3 eggs

Beat cream cheese, add the rest of the ingredients - set aside

Carrot Cake

3/4 oil

1 cup sugar

2 eggs

1 1/2 tsp vanilla

1 cup flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 cup grated carrots

1/2 cups chipped walnuts (optional)

Combine oil, sugar, eggs and vanilla. Mix well. Stir in dry ingredients. Add carrots and walnuts (if desired)

Spread 1 1/2 cups carrot cake batter over the bottom of a 9 inch springform pan. Drop cheesecake batter over cake batter by the spoonful.

Top with large spoonsful of remaining carrot cake batter. Repeat. Bake in preheated 350 degree oven for 50-65 minutes. Cool, then refrigerate.

Sort by:Oldest

Comments (9)

lynndianne
14 years ago
Qmarker that sounds wonderful. Can't wait to make it.
Lynndianne
ginger_st_thomas
14 years ago
That sounds better than just cream cheese icing. Thanks!
Related Discussions
Carrot Cake - Do you have a favorite recipe?
Q
Comments (7)
I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had. Carrot cake Julie TÃ¯Â¿Â½s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediately spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake
...See More
please help me find a recipe (Sherry's Carrot Cake)
Q
Comments (17)
Note that the leavening is baking soda...and as of NOW the directions in also say soda instead of powder as in the first I posted....and now I will correct it on my copy too!!! Carrot cake Julie Ts 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
...See More
Carrot cake recipe needed
Q
Comments (6)
Hre's the one I use....never EVER had a better one nor one nearly as good. Note the buttermilk and the lower amount of oil than is usual in a carrot cake....and the glaze! Oh my! the Glaze! Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
...See More
RECIPE: D Greenspan 3 tier carrot cake..
Q
Comments (9)
I love the book, haven't made anything from it yet, but there is so much to go through, the pictures are amazing, and each recipe looks more delicious than the one before. One especially of a chocolate cake with thick layer of frosting. It's just begging for a glass of ice cold milk to with it. The cheesecake, everything in the book looks good! The pictures are all amazing. I recommend the book very highly. Here's the recipe, Monique. It sounds great and the picture of it looks fantastic! Looking forward to seeing your pictures of Bill's Big Carrot Cake... BILLS BIG CARROT CAKE (Baking From My Home To Yours by Dorie Greenspan) FOR THE CAKE 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade 1 cup coarsely chopped walnuts or pecans 1 cup shredded coconut (sweetened or unsweetened) 1/2 cup moist, plump raisins (dark or golden) or dried cranberries 2 cups sugar 1 cup canola or safflower oil 4 large eggs FOR THE FROSTING 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 pound (3 3/4 cups) confectioners' sugar, sifted 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract 1/2 cup shredded coconut (optional) Finely chopped toasted nuts and/or toasted shredded coconut, for topping (optional) GETTING READY: Position the racks to divide the oven into thirds and preheat the 325 degrees F. Butter three 9-x-2-inch round cake pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another. THE CAKE: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans. Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.) TO MAKE THE FROSTING: Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If youÂd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion. TO ASSEMBLE THE CAKE: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting). Top with the last layer, right side up, and frost the topÂand the sides, if you wantÂof the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving. MAKES 10 SERVINGS SERVING: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's best with vanilla ice cream or even some Lemon Curd (page 462) with a little whipped cream folded in. STORING: Covered, the cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then, when it is firm, wrap air-tight and freeze for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
...See More
littleonefb
14 years ago
I made this cake today and to quote my hubby, who is not fond of carrot cake "oh, this is wonderful, delicious" and he took a second piece.

I must say this though. I followed the directions carefully and expected to see the cake bake in a layer fashion, based on the directions.

carrot cake batter on bottom, drop cheesecake batter over cake batter by the spoonful. Top with large spoonful of remaining carrot cake batter. repeat.
The repeat, I assumed was a second layer of the cheesecake batter.

I placed the remaining cake batter in the center of the pan on top of the first layer of cheesecake batter, and there was enough cheese cake batter to cover the entire top of the cake a second time.

Once baked, cooled, and chilled in the frig, when cut to serve, I found a layer of cake, topped with a layer of cheesecake.

Not sure if this was the way it was supposed to come out, but it looked wonderful and tasted wonderful as well.

Fran
mustangs81
14 years ago
Opinions: I want to make this tomorrow as I have most of the ingredients. Do you think it will be doable with carrot cake mix--which I do have in the pantry?

Thanks for sharing the recipe.
littleonefb
14 years ago
Mustangs,

I don't know how well it would work. Based on my experience making the cake I can say the following.

The cake batter was much thicker than the cake batter is from a mix, at least the ones I'm familiar with.

The cake batter makes about 2 cups of batter or a little less, but does spread out on the bottom of the pan once the 1 1/2 cups is put in. It is a very thin layer of batter that when baked, turned into about 1/2 inch high.

I think that the cake mix batter might be too thin to use in a springform pan, it might leak out.

You might need to double the cheese cake batter if you wanted to try using the cake mix and spring form pans and you would need 2 of them.

One suggestion I have though, to give this a try.

Instead of 2 springform pans , why not try a 9x13 inch pan instead. Put all of the cake mix batter in the 9x13 inch pan and then top it with the cheese cake batter, but I would double the cheese cake batter to be safe.

Even if some of the cheese cake batter ended up soaking into some of the cake batter, I would think most of it would remain on the top.

You could then just cool and refrigerate the cake, cut into squares to serve.

Good luck and would love to hear how it turns out, especially if you decide to try the cake mix.

Fran
mustangs81
14 years ago
Fran, Thanks for the feedback!

I went ahead and used the homemade carrot cake because it was simple and not much more time than making the mix. It was pretty thin, so perhaps I did something wrong. I will cut into it tomorrow night and will report back.
qmarker
Original Author
14 years ago
I also sent this recipe to a number of my friends via email who do not come to this wonderful site. Three of them plus myself made the cake. It turned out that two of us made it using the layer method as in "repeat". But the other two ladies did not see the word "repeat" and they both just used huge spoonfulls one time.

In any case, everyone one of them declared it 'wonderful'. So, I guess Fran you've even come up with a little bit different rendition but taste is the key in the end. I guess you really can't goof it up one way or the other.

I'm glad your hubby liked it too!

Donna
littleonefb
14 years ago
Hi Donna,

First let me say thank you for posting this wonderful recipe. It is just wonderful, different and it grabs people that are not lovers of carrot cake or lovers of cheese cake.

Normally my hubby wouldn't go out of his way to eat carrot cake, as I mentioned above, and I'm the same way with any kind of cheese cake.

BUT, combine the 2 of them into one cake/cheese cake, it is a wonderful combo, wonderful taste and dispels the idea that both do not taste good.

Second, I have to ask you some questions on making the cake in layers.

I followed your directions to layer the different cakes and it didn't work out.
So, please tell me what I did wrong.

When I mixed the carrot cake part, it didn't make a lot of batter. I put the 1 1/2 cups on the bottom of the cake pan, then spooned the cheese cake batter, that was thin, on top of it.
When I went to make the next layer of carrot cake batter, there wasn't anywhere near enough to cover the cheese cake batter with a second layer of carrot cake batter, so I just put it in the center and then covered again with the rest of the cheese cake batter.

What did I do wrong? Should there only have been 1 cup of batter on the bottom, so that there would be enough carrot cake batter to make a second layer?

On another interesting twist on the recipe. I gave the recipe to a very close friend, who passed in on to her daughter to try. She and her roommate made the cake to serve guests that where coming for dinner last night.

There twist was this. Since the didn't have a 9 inch spring form pan, they did this.

They doubled the cake batter and cheese cake batter recipe. then they used a 9" by 13" pan. Put all of the cake batter on the bottom, topped it off with the cheese cake batter. Then they decided that it "just looked to plain for company". So they shredded more carrots, dried them well with paper towels and then carefully sprinkled them on top of the cheese cake batter before baking.
They baked it for about the same length of time as the recipe said too, about 55 minutes total.

They found the shredded carrots sunk into the cheese cake batter just slightly and made a "really fancy appearance on the top of the cheese cake" "sort of dressed it up a bit, made it look better than just a cheese cake and added an interesting bit of texture, color and flavor to the cheese cake as well, blended with the carrot cake, but didn't overpower the taste of the cheese cake."

Did I say these 2 young woman are only in their early 20's, just 1 year out of college, living on their own and working?
Sounds like to me, they are going to turn into wonderful cooks.

They asked me to say thank you to you Donna, for the wonderful recipe and to let you know how they changed things a bit and how wonderful it came out.

Thanks again, and please let me know what I did wrong to end up not being able to layer the cake batters.

Fran
mustangs81
14 years ago
I served this last night for "Family Dinner Night" and like Fran, I didn't have enough batter to layer. I had bottom layer carrot cake, cheese cake, very thin layer carrot cake. All was fine.

I told my 4 year old grandson that dessert had a surprise in it; mistake on my part as he was looking for a Cracker Jack type surprise. Anyway he specifies (even to the waiter) DON'T COOK MY VEGETABLES, so after he finished every crumb, I revealed the surprise that he ate "cooked carrots". He was okay with it.

RECIPE: Different Carrot Cake

Comments (9)

lynndianne

ginger_st_thomas

Related Discussions

littleonefb

mustangs81

littleonefb

mustangs81

qmarker
Original Author

littleonefb

mustangs81

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

RECIPE: Different Carrot Cake

Comments (9)

Related Discussions

qmarkerOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

qmarker
Original Author