Has anyone made a carrot cake/cheesecake combination?
caseynfld
8 years ago
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glenda_al
8 years agolast modified: 8 years ago
party_music50
8 years agoRelated Discussions
Anyone tried Ball's Carrot Cake Jam?
Comments (6)I did try this recipe. I would suggest cutting ground cloves by 1/4 tsp & I ran hot fruit mixture through the blender on puree in 3 small batches before adding pectin. I think it would make a great spread on pumpkin bread or a glaze on baked ham. I was talking with my aunt and a couple friends prior to making, and they all said to leave out pecans- maybe add after the fact when a jar is opened, so I did. The jam leans slightly toward the pineapple taste & I believe the pecans might bring it closer the 'carrot cake' taste. Next time I will toast & grind pecans and add them to the hot jam mixture just before I ladle into jars. The jam is very sweet, looks & spreads nicely.I will put it out with sourcream pumpkin bread dusted with powder sugar at Thanksgiving & see what kind of response it gets. ~Rashell Here is a link that might be useful: GardenWeb...See MoreHas anyone made Pumpkin Dump Cake?
Comments (11)This one is really good! Paula Deen's Ooey Gooey pumpkin cake 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Cool completely before cutting....See MoreRECIPE: Has anyone here made a tomato cake?
Comments (13)Tomato Cake Ingredients 1 c brown sugar 1/2 c shortening 2 large eggs 3 c all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp nutmeg 1 tsp salt 2 c ripe tomatoes, peeled and chopped 1/2 c nuts chopped 1/2 c dates chopped 1/2 c raisins chopped Mix cream sugar and shortening. Add eggs. Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and floured 9x13 inch baking pan. Bake in preheated 350'F oven for 35 minutes or until cake tests done. Frost with cream cheese frosting....See MoreRECIPE: Different Carrot Cake
Comments (9)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...See More
stacey_mb
8 years agostacey_mb
8 years ago
Jasdip
8 years ago
Lindsey_CA
8 years agoHere 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
8 years ago
wildchild2x2
8 years agoLindsey_CA
8 years agowildchild2x2
8 years agostacey_mb
8 years agocaseynfld
8 years agoLindsey_CA
8 years agocaseynfld
8 years agostacey_mb
8 years ago
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