Carrot cake cheesecake with carrot caramel sauce

Name: Carrot cake cheesecake with carrot caramel sauce
Prep time: 30 min
Cook time: 50 min
Total time: 30 min
Yield: 8
Cuisine: International
Ingredients: 7 oz carrots; 7.88 oz cream cheese; 1.66 cups flour; 1 tsp baking soda; 2.4 cups sugar; 1 tsp ground cinnamon; 2 tsp salt; 0.75 cup oil; 4 eggs; 0.5 cup walnuts; 1 vanilla bean; 0.66 cup cream; 0.75 cup carrot juice; 1 oz butter (room temperature)

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Emre Kesici

Food Editor at Kitchen Stories

"Tell every other cake you know to make some space on the Easter brunch table for this addictive fusion of carrot cake and cheesecake all in one. It has been proven time and time again in our test kitchen that one simply can not have just one slice! The addictive part is also not clear; it could be the moist carrot cake under, the creamy cheesecake filling on top, or the secret star of the show, the carrot caramel sauce. I saw this carrot caramel recipe @nowherenearmartha’s social feed and it was love at first sight. It’s sweet but not too sweet, and compliments this cake like no other. You can use this same carrot caramel on many more kitchen endeavours to top other cakes, drizzle on coffee, muffins, and maybe even to top a savory vegetable tart, why not? Though it is unlikely you’ll have any leftovers because you’ll see how well everything goes together here."

Difficulty

Medium 👍

Preparation

30 min

Baking

50 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

50 g

carrots

55 g

cream cheese

50 g

flour

¼ tsp

baking soda

120 g

sugar

¼ tsp

ground cinnamon

½ tsp

salt

45 ml

oil

eggs

15 g

walnuts

vanilla bean

40 g

cream

45 ml

carrot juice

7½ g

butter (room temperature)

Utensils

oven, 2 bowls, fine sieve, box grater, cutting board, knife, hand mixer with beaters, springform pan, parchment paper, aluminum foil, saucepan, wooden spoon

Nutrition per serving

Cal799

Fat47 g

Protein9 g

Carb87 g

Step 1/4
- 47½ g flour
- ¼ tsp baking soda
- 50 g sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 45 ml oil
- ½ eggs
- 50 g carrots
- 15 g walnuts
- oven
- bowl
- fine sieve
- box grater
- cutting board
- knife
Preheat oven to 170°C/340°F. In a mixing bowl, sift in flour with baking soda, and add sugar, cinnamon, and salt. Mix well. Then, add oil and egg to mix well again. Grate carrots and roughly chop walnuts. Combine everything well into the mix and set aside.
Step 2/4
- 55 g cream cheese
- 37½ g sugar
- 2½ g flour
- ⅛ tsp salt
- ½ eggs
- ¼ vanilla bean
- bowl
- hand mixer with beaters
In another mixing bowl, mix cream cheese and sugar with a mixer until a bit fluffy. Stir in flour and salt. Next, with the mixer again, add eggs one at a time, mixing well each time. Cut vanilla bean vertically and scoop out the paste. Add into the bowl and mix well.
Step 3/4
- springform pan
- parchment paper
- aluminum foil
Grease a spring form and line with parchment paper. First make a layer at the bottom with carrot cake mix. Then finish off with a layer of cheesecake batter on top. Bake for approx. 45–50 min., covering the top with aluminium foil halfway through the baking time.
Step 4/4
- 32½ g sugar
- 40 g cream
- 45 ml carrot juice
- 7½ g butter (room temperature)
- ⅛ tsp salt
- saucepan
- wooden spoon
Meanwhile, prepare the carrot caramel sauce. In a saucepan, mix sugar, cream, and carrot juice. Let it simmer and continue mixing for approx. 5 min. Then, add butter and salt. Continue mixing and simmering for approx. 10 more min. until it reaches a good consistency. After the baking time, take the cake out of the oven and pour over the carrot caramel sauce and serve.
Enjoy your meal!