Carrot Cake Cheesecake: Perfect Easter Dessert
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Carrot Cake Cheesecake: Perfect Easter Dessert
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This carrot cake cheesecake with cream cheese is an easy Easter dessert recipe that your whole family will love! Perfect for any holiday!
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Ingredients
Carrot Cake Layer:
- 1 cup all-purpose flour
- ¼ cup coconut flour
- 2 cups carrots about 3 large carrots (peeled and shredded)
- 2 eggs
- ⅓ cup avocado oil
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- pinch of salt
Cheesecake Layer:
- 4 cups cream cheese softened
- 2 cups sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 ½ cups walnuts
Instructions
- Preheat oven to 375° F.
- Wash, peel, and grate the carrots, then set them aside for now.
- In a bowl, mix the eggs and sugar. Beat until they’re smooth and bubbly.
- Add the avocado oil and mix the ingredients until combined.
- In a separate bowl, mix all-purpose flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and a pinch of salt.
- Add the dry ingredients to the wet ingredients and combine them until you get a smooth mixture.
- Add the grated carrots to the mixture and mix again.
- Line a 9-inch diameter cake pan with parchment paper.
- Pour the cake batter in and place in the oven for 20-25 minutes, or until a toothpick comes out clean.
- To start preparing the cream cheese, mix powdered sugar, softened cream cheese, sour cream, and vanilla extract in a large bowl.
- Beat the mixture well using a stand mixer until you get peaks.
- Add the walnuts in a blender and blend them until you get medium-sized crumbs.
- Add half of the ground walnuts to the cream cheese mixture.
- Stir well until the ingredients are combined. Refrigerate the cheesecake mixture until you’ve baked the cake batter.
- Wait for the cake batter to cool completely.
- Start assembling the cake by adding the cream cheese mixture on top of the batter and spreading it evenly.
- Sprinkle the rest of the ground walnuts to cover the cream cheese layer on top of the cake batter.
- Place the carrot cake cheesecake in the refrigerator for 12 to 14 hours to let it rest.
- Cut a slice, serve, and enjoy!
Equipments used:
Notes
- Say No To Lumps: To avoid any lumps in the cheesecake, make sure that the ingredients you’re using are at room temperature. This also makes mixing them easier.
- Fresh Is Better: While pre-shredded carrots are more convenient, they tend to be less flavorful and dry. Using freshly grated carrots is one way to make your carrot cake recipe taste more flavorful.
- Food Processor Is A Go: A great way to grate carrots is by using a food processor. Keep an eye out, though - you’d want the carrots to end up cut into fine pieces, but not pureed!
- Don’t Overmix: Avoid overmixing the ingredients, as doing so might introduce excess air into the batter, resulting in cracks or it having a dense texture.
Nutrition Information
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Calories
732kcal
(37%)
Carbohydrates
49g
(16%)
Protein
12g
(24%)
Fat
57g
(88%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
14g
Monounsaturated Fat
15g
Trans Fat
0.003g
Cholesterol
126mg
(42%)
Sodium
413mg
(17%)
Potassium
371mg
(11%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
4864IU
(97%)
Vitamin C
2mg
(2%)
Calcium
185mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 57g | 88% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 126mg | 42% |
| Sodium | 413mg | 17% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 4864IU | 97% |
| Vitamin C | 2mg | 2% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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