Carrot Cake-Cheesecake

Name: Carrot Cake-Cheesecake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 355 milliliters shredded carrot (2 to 3 medium carrots); 118 milliliters confectioners sugar; 680 grams packages cream cheese, softened; 2 larges eggs; 3 larges eggs; 237 milliliters all-purpose flour; 3 Tbsps all-purpose flour; 158 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 1 pinch Pinch kosher salt; 12 servings Kosher salt; 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon); 118 milliliters pecan halves, plus more, chopped, for garnish; 158 milliliters sour cream; 2 Tbsps sour cream; 118 milliliters sugar; 0 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 118 milliliters vegetable oil

Carrot Cake-Cheesecake might be just the side dish you are searching for. One serving contains 504 calories, 8g of protein, and 36g of fat. This recipe serves 12. It is a good option if you're following a vegetarian diet. A mixture of pecan halves, ground ginger, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Watch how to make this recipe.

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F.

Ingredients you will need

Carrot

Equipment you will use

Oven

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.

Ingredients you will need

Pecans

Spread

Equipment you will use

Baking Sheet

Oven

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

Pecans

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Carrot

All Purpose Flour

Sugar

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter.

Equipment you will use

Cake Form

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.

Equipment you will use

Toothpicks

Oven

Frying 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.

Ingredients you will need

Granulated Sugar

Cream Cheese

Sour Cream

Equipment you will use

Stand Mixer

Bowl

Oven

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.

Ingredients you will need

Lemon Zest

Vanilla

All Purpose Flour

Juice

Egg

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.

Ingredients you will need

Carrot

Water

Wrap

Equipment you will use

Baking Pan

Cake Form

Aluminum Foil

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.

Equipment you will use

Oven

Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

Equipment you will use

Knife