Carrot Cake Cheesecake

Continuing my Easter carrot cake tradition with Carrot Cake Cheesecake

This year I wanted to bake something other than the traditional carrot cake. Since carrot cake is normally paired with cream cheese, I got a great idea to incorporate the flavor of carrot cake into a cheesecake. I did an online search, which brought me to this gorgeous carrot cake cheesecake at Pennies On A Platter.

A moist and spicy carrot cake combined with creamy cheesecake.

This actually isn't what I originally had in mind, but it looked too damn good to pass up!

If you look at the original recipe, and compare it with mine, you'll notice a big difference. I'm not too sure how it happened, but during baking the cake portion was pushed to the bottom/edges/top creating a sort of soft, cakey crust. Didn't come out half cake and half cheesecake like it should have, but there was no way in hell that was going to stop me from digging in!

The cheesecake was light and creamy, and really went perfect with the moist carrot cake.

Uh, Carrot cake crust.

This was a 10-inch cake, and was completely devoured at our family's Easter dinner. Success!

Kitty Approved

I didn't notice 'til I was editing photos that a bite appears to have been taken from this slice. I swear I didn't do it! I had taken a short break in the middle of photos to change camera batteries, unintentionally leaving our cat in the room alone with the slice of cake. I'm pretty sure Sugar felt this was the perfect time to sneak in a taste. I found it appropriate to finish what she had started before going to dinner. Yum :)

Naturally Dyed Easter Eggs

I always loved dying eggs for Easter as a kid. I'm 22 now, and I still love it! I even manage to get the Man to join me in egg coloring every year, it gives us a chance to be creative together, gives us time to talk, and we both get some level of joy from seeing our creations. I don't think a person should ever feel 'too old' to do anything, especially dying Easter eggs.

This year I decided to try something different than standard dyes, joining in on a trend I've been seeing growing on food blogs - Natural egg dying. Meaning instead of using chemical colors, you use natural ingredients (veggies, fruits, spices) to get gorgeous eggs.

This is a little more time consuming than the artificial way, but I'm really happy with the way my eggs turned out.

Pumpkin Carrot Cake

  One of my favorite desserts of all time is carrot cake. I love it! Growing up my family never really ate it, not even for Easter. I can remember we used to go to buffets for special family outings. There would be so much food, mom would try to make sure we all had a salad or some fruit first, but I had my eyes on the desserts. There were always two things I was after, Cheese cake, and.... Carrot Cake. This was the only time I was ever able to get my hands on it, so it became a very special treat to me. I savoured it every time.

These days I still don't eat much carrot cake. I guess it really is more of an Easter thing...I think that should change. I've never made a carrot cake before, actually I don't recall ever having homemade carrot cake, so I jumped at the opportunity to make one for Easter. I made one cake a day before Easter, but it did not turn out like it should have. The taste was bland, and the center fell, but that could have been my fault. When I make something in the kitchen that doesn't turn out well I get upset, but it drives me to try it again and make it better. I searched and searched and searched for a recipe, but found nothing I liked. Suddenly it hit me. My favorite ingredient of all.... Pumpkin!! I always say 'Pumpkin makes everything taste better'. Really, it does. So I asked my boyfriend, the Man, what he thought of the idea, and he seemed to like it. Now I just needed a recipe. Naturally, with a pumpkin recipe, the first place I looked was Libby's. That was all I needed.

   
I was three days late making the cake, but it was sooo worth the wait. The cake was very, very moist. The pumpkin flavor was very subtle, it didn't overwhelm the carrot at all. I am a cinnamon nut, so I did add extra to the batter. I also finely chopped some walnuts to mix in. However, next time, I'll leave them out of the cake because I think it added too much texture. The thing I love about carrot cake is its moistness, and I want that without hard chunks. The recipe calls for coconut and pineapple, I think this is just to help make it moist cause I didn't taste them at all. Raisins were also called for, but the Man doesn't like them so I left them out.


I covered the cake with a traditional cream cheese frosting, with some added cinnamon and pumpkin pie spice. To finish I covered the sides with chopped walnuts. This cake was amazing! I know that's true when the Man tells everyone they HAVE to try it. Try it!! :)




Pumpkin Carrot Cake

Slightly adapted from VeryBestBaking
Printable Recipe


Ingredients-

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup milk

1 1/2 teaspoons lemon juice

3 large eggs

1 1/4 cups Pumpkin

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

8 oz. crushed pineapple, drained

1 cup grated carrots

1/2 cup flaked coconut

1 cup walnuts, chopped and toasted


Directions-

Preheat oven to 350° F. Grease two 9-inch round cake pans.


Combine flour, baking soda, cinnamon and salt in small bowl, set aside.


Combine milk and lemon juice in liquid measuring cup; set aside The mixture will look curdled...Don't freak out! Beat eggs, pumpkin, both sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat just until combined. Do not over mix! Stir in coconut and 1 cup nuts. Pour into prepared cake pans. 


Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely before frosting.




Cream Cheese Frosting

Slightly adapted from All Recipes
Printable Recipe


Ingredients-

2 - 8 oz packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

I added an extra t. vanilla, and enough cinnamon to suite my taste, plus a tiny bit of

pumpkin pie spice


Directions-

In a medium bowl, cream together the cream cheese and butter until smooth and velvety. Mix in the vanilla, then gradually stir in powdered sugar.(and spices if using)


Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts, if you like. Then eat it! Store leftover cake and frosting in refrigerator after use.


Enjoy!