It consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting.
When I made this for the blog, I forgot to water bath the cheesecake layer. I thought you would enjoy seeing the difference between the water bathed layer and the one I forgot to water bath. Not only did they look different, the texture of the cheesecakes differed. The one on the left had no water bath. The one on the right did. As you can see, it is flat and even.I also found that making the cheesecake layer in a processor yielded a firmer cheesecake than if it is made in a mixer. However, both ways work.
When we first tested this we made the cheesecake layer the same size as the cake layers. However, due to the weight of the frosting and the top layer of cake, the cheesecake layer would bow out making for a less than professional look. So we made the cheesecake layer in an eight inch pan and the carrot cake layers in nine inch pans to keep the sides straight after assembly and finishing.
A 9×3 inch cheesecake pan is used to assemble the layers. By assembling them in this pan it prevents the layers from sliding while they are setting up in the refrigerator. We used this method whenever we thought the layers might slide before setting. The cheesecake layer is “glued” in place using a thin layer of the frosting. This prevents it fro sliding when cutting.
For this Carrot Cake Cheesecake, I omitted the raisins and nuts keeping the layers pristine. However, you can make the Traditional Carrot Cake if you choose.
This is one of the easiest cakes to make. The carrot cake itself utilizes the dump method whereby ingredients are dumped in and simply mixed together. The cheesecake layer is equally easy especially using a processor. So while it may look complicated, this Carrot Cake Cheesecake is really quite easy.
Preheat the oven to 350 degrees. Line an 8×1 inch round cake pan with parchment. Spray parchment and sides of pan well. Set aside.
Mixer: Cream cheese and sugar until well mixed and smooth, scraping often so there are no lumps. Add the egg, yolk and vanilla. Beat until mixed. Add sour cream and beat well. Pour into prepared pan.
Whichever method you use, pour it into the prepared pan and place the pan in a larger pan. Fill with water half way up the side but don’t let it float in the water. Bake for 20 to 25 minutes until set but not colored. Cool completely.
Cover the top directly with film after it has completely cooled and place in freezer. Leave in freezer for assembly.
To release, turn the pan upside down onto a cardboard round. Heat the bottom and sides of the pan with a blow dryer. Rap the cardboard round with the cheese cake layer several times on the edge of a table to release. If it doesn’t release easily, reheat it.Carrot Cake Layers
1/2 pound carrots, cleaned and shredded (225 grams or 8 ounces)
2 cups flour (280 grams or 10 ounces)
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk
1/4 cup honey
2 cups brown sugar (400 grams or 14 ounces)
Grate the carrots. I prefer the large holes of a square grater or use the large grating blade of the food processor. Set aside.Combine the flour, cinnamon, baking soda and salt. Whisk to mix well. Set aside.
In the bowl of the mixer fitted with a paddle attachment, combine the eggs, oil, buttermilk, honey and brown sugar. Mix on low to blend completely. Add half the flour; mixing on low. Add the remainder of the flour, mixing completely. Add the carrots. Divide the batter between the two pans. Smooth the layer. Bake for 30 to 35 minutes until a tester comes out clean.
Yield: Batter weights 1250 grams or 625 grams per layer. Two layers of cake about 1 inch tall each.
Place the butter and cream cheese in a mixing bowl. Beat until they are mixed and softened. Add and powdered sugar. Beat on low to incorporate the powdered sugar, Add the vanilla and beat to incorporate, then raise to medium high and beat until the volume is increased and it is lighter in texture.
Carrot Cake Layers
Cream Cheese Frosting
Release the cake layers by going around the edge with a small, flexible spatula. Place a cake board on top, turn it over and rap it sharply on the edge of a counter. Remove the paper and place one layer of cake in the bottom of a 9×3 inch cheesecake pan. Spread 1/2 cup of frosting over the cake to within 1/2 inch of the edge. When you get ready to release the cheesecake layer, it is important to do it while the cheesecake is frozen. Otherwise it will not come out. Also, do it as quickly as possible but if it starts to thaw, place it back in the freezer.
Release the cheesecake by removing it from the freezer and placing a cake board over the top. Invert the pan and heat the sides and bottom with a blow dryer. Keeping the cake board in place, pick the pan up and rap it firmly on the edge of the table turning and rapping it until you come full circle. If it does not release, reheat and rap again.
Using the cake board as a large spatula, place it in the center of the 9 inch layer. Spread another 1/2 cup of frosting over the cheesecake layer. Place the second layer of cake on top of the cheesecake layer. Wrap in film and freeze for several hours to firm up.
Release the cake by placing it on a can and sliding the outer rim down. Undercoat the sides and top.Immediately apply the finish coat. Comb the sides of the cake and finish the top of the Carrot Cake Cheesecake with a shell border made with a #5 open star.