Has anyone made a carrot cake/cheesecake combination?

10 years ago

I've heard of this dessert and since carrot cake and cheesecake are my 2 favourites, I thought I might make it when we have company over next Saturday evening. But if I do make it I'd like a tried and true recipe, not the first thing I find by googling.

So has anyone made this dessert and did you like it? If not, do you have any other suggestions for a GOOD dessert? The menu will be Cornish hens, wild rice, glazed carrots and cranberry stuffing.

Thanks in advance!

Featured Answer

Chi

10 years ago

Yep I have made it before. My source is Beantown Baker. http://www.beantownbaker.com/2011/04/carrot-cake-and-cheesecake-cake.html

Photo is hers but my cake looked a lot like it!

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Comments (16)

glenda_al
10 years ago
last modified: 10 years ago
cheesecake factory crazy carrot cheesecake This one is a copy cat recipe

check this one out

this one is cheesecake factory recipe

cheesecake factory recipe
party_music50
10 years ago
Sorry, I haven't tried that combo-cake, and while I love a good carrot cake and a good cheesecake, I wouldn't want them combined into one. There would be no place to put the cream cheese frosting! lol!

I have no idea why, but I read your dinner plans and a pie I made a LONG time ago leaped to mind... I think it was called a Caribbean Walnut Fudge Pie and the recipe was from Diamond walnuts. There are similar recipes on-line or I can try to find the original for you.
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I make a carrot cake that has half the amount of oil that other carrot cakes have. It also contains crushed pineapple though. You could sub the drained pineapple for an equal amount of chopped apples, or thick applesauce. I'll paste thew hole recipe here....but you can leave off the glaze and the frosting for breakfast...or not.;-) 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 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.
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Why not just use my recipe? the difference is 3/4 cup of butter milk for 3/4 cup of oil, an extra teaspoon of cinnamon...vanilla extract, no baking powder ( even though in the directions it says add baking powder...it means soda!) And crushed pineapple. You can skip the glaze....but it's really good. Frankly i don't know what the results would be to sub butter milk for 3/4 cup of the oil without other adjustments. But I do know this recipe works... Here is a link that might be useful: Carrot cake
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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
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stacey_mb
10 years ago
Oh, that cake looks yummy! Here is a delicious tried and true dessert that is quite easy to make. It's called Peach and Cream Cheese Torte although it's not really a torte, more like a cheesecake. Peach and Cream Cheese Torte
stacey_mb
10 years ago
This is my best cake recipe. I have made it several times and although time consuming, is definitely worth it. Grand Marnier Chocolate Torte
Jasdip
10 years ago
I make a carrot cake using crushed pineapple, with a cream cheese frosting. I'm making it for Christmas.

I haven't heard of the cream cheese being part of the actual cake, but that cake looks good Chi!
Lindsey_CA
10 years ago
Here is a photo of the Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake." Looks so yummy! I think I might order it the next time Hubs and I eat at our local CCF (which will be very soon!).
caseynfld
Original Author
10 years ago
Thanks everyone.

Stacey, your dessert sounds wonderful. Do you make it in a pie dish? Because some of the pics it looked like it was made in a 9 x 13 dish.
wildchild2x2
10 years ago
I'm very much the purist when it comes to cheesecake. I don't even like topping on it. I prefer it crustless. If it must have a crust then I will eat it with a shortbread style crust. I never eat the graham cracker crust I leave it behind. I like graham crackers. They just don't belong on real cheesecake.

A lot of American cheesecakes are nothing more than cream cheese pies IMO.
Cheesecake Factory is to cheesecake what Baskin Robbins is to ice cream. Mass produce a lot of silly flavors, people will flock and not notice the actual lack of quality.
Lindsey_CA
10 years ago
WatchMeLOL, where do you get what you consider to be "real cheesecake"?
wildchild2x2
10 years ago
There is a mom and pop restaurant nearby who has a son that bakes a "real" cheesecake to my liking. It's my go to place when I want to treat myself to a slice of good cheesecake. Good stand up cheesecake is very hard to find in California. But this one place has it. Most times. Here's someone elses rant on cheesecake. LOL I entirely agree with them.
http://esr.ibiblio.org/?p=257
stacey_mb
10 years ago
Casey, I followed the directions for the Peach and Cream Cheese Torte and made it in a 10" pie dish. The recipe is large enough for a small dinner party but not over-the-top huge. Delicious too!
caseynfld
Original Author
10 years ago
Thanks Stacey!
Lindsey_CA
10 years ago
WatchMeLOL, my husband was born in New York and lived there until he was about 9. Cheesecake -- true, authentic, New York cheesecake -- is his absolute most favorite dessert. He hates cheesecakes that on menus are listed as "New York Style" because, he says, if it is true New York cheesecake it will say "New York cheesecake" and not "New York Style cheesecake." To him, "New York Style Cheesecake" means "sort of in the fashion of New York cheesecake, but not quite the real thing."

Back in the mid-1980s when we were living in Lake Forest (in Orange County), California, I read an article in the local newspaper about these two guys and their families who had moved to California from New York. They were big cheesecake fans, but decried the "New York Style" cheesecake that is everywhere in California. So, they opened up their own place and name it "New York Cheesecakes" where they made authentic New York cheesecakes.

At the time I read the article, Hubs and I were planning our wedding (which was held in May 1986). You guessed it. Our wedding cake was from New York Cheesecakes.
caseynfld
Original Author
10 years ago
Stacey thanks once again for the link to the peach cheesecake torte. I made it and it was delicious! I doubled the filling recipe and made a graham crumb crust. I also sprinkled the top with sliced almonds. Everyone loved it and I will definitely make it again.
stacey_mb
10 years ago
You're very welcome, Casey, I'm happy that you enjoyed it. Sprinkling the top with sliced almonds is a great idea - tasty and a bit more decorative than the sprinkled cinnamon called for in the recipe.

Has anyone made a carrot cake/cheesecake combination?

Chi

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Has anyone made a carrot cake/cheesecake combination?

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