Ingredients
Carrot part
- 180 grams (6.3 ounces) carrots
- 80 grams (2.8 ounces) cane sugar
- 110 grams (3.9 ounces) powdered sugar
- 2 large eggs
- 120 milliliters (0.5 cups) vegetable oil
- 160 grams (5.6 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 50 grams (1.8 ounces) pecans
Cheese part
- 400 grams (14.1 ounces) cream cheese
- 110 grams (3.9 ounces) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 grams (4.2 ounces) whipping cream
- 1 tablespoon cornstarch
Equipment
- Springform Pan (20-22cm)
This pan will ensure your cheesecake comes out perfectly shaped. Make sure it's well greased to prevent sticking!
- Fine Grater
Essential for grating the carrots finely, which gives the cake a beautifully even texture. π₯
- Mixing Bowls
Youβll need at least two large bowls β one for the carrot mixture and one for the cheese mixture. Make sure they're big enough to mix all the ingredients without spilling.
- Electric Mixer
This will save you time and effort when beating the sugars and eggs. A hand whisk can work too, but it requires more elbow grease.
- Spatula
A spatula is perfect for mixing the ingredients gently and scraping down the sides of the bowls.
- Wooden Skewer
Useful for creating beautiful patterns on top of your cheesecake. Get creative with your designs! π
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Servings
The Carrot Cheesecake is not just a dessert β it's an experience! Serve it chilled straight from the fridge for a smooth and creamy bite that contrasts beautifully with the subtly spiced carrot layer. Sprinkle some extra chopped pecans on top for a delightful crunch. π₯
Pair this cake with a cup of hot spiced tea or coffee. The spices in the cake will complement the warmth of your drink, making for a cozy, indulgent treat. ββ¨
If you're feeling fancy, a dollop of freshly whipped cream on the side can elevate the experience. For a refreshing twist, add some fresh fruits like strawberries or blueberries on top. The tanginess of the berries pairs perfectly with the rich cream cheese filling. ππ«
Hosting a party? Cut the cake into bite-sized squares and serve them on a decorative platter. Watch as your guests' eyes light up with excitement! π
Variations
Want to make this Carrot Cheesecake gluten-free? Swap the regular flour for a 1:1 gluten-free flour blend. Ensure that your baking powder is gluten-free as well. π°
To make a vegan version of this dessert, use flax eggs instead of regular eggs. Substitute the cream cheese with a vegan cream cheese alternative, and use a non-dairy whipping cream. Opt for coconut sugar or another plant-based sweetener to keep the recipe entirely vegan. π±
These variations ensure that everyone can enjoy a slice of this delightful Carrot Cheesecake, no matter their dietary preferences! Enjoy! π
Faq
- Why did my cheesecake crack on the top?
Cracks can happen if the cheesecake is baked at a too-high temperature or if it cools down too quickly. Ensure you bake at 338F (170C) and let it cool gradually.
- Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds would make excellent substitutes. Feel free to experiment with your favorite nuts. π°
- How can I tell if my cheesecake is fully baked?
The cheesecake is done when the edges are set and the center slightly jiggles when you shake the pan gently. It will continue to set as it cools.
- Can I add more spices to the carrot cake mixture?
Definitely! If you love spices, try adding some ground ginger or cloves. Adjust to your taste preference. πΏ
- Whatβs the best way to store the cheesecake?
Store the cheesecake in an airtight container in the fridge. It can last up to 5 days, although it's unlikely it will go uneaten that long! π§
- How do I make a perfect swirl on top?
Gently drag a wooden skewer through the top layer of the carrot and cheese mixtures in a circular motion to create beautiful swirls. Practice makes perfect! π©βπ¨