Red Velvet Carrot Cheesecake with Cream Cheese Frosting

Red Velvet Carrot Cheesecake with Cream Cheese Frosting

Red Velvet Carrot Cheesecake with Cream Cheese Frosting is a beautiful American desserts. Desserts are funny old things. When it comes to making them, I am generally comfortable with two or three different types of desserts like cheesecake, carrot cake, banana cake, fruit muffins, Indian sweets or puddings, and by varying their fillings or flavors, I try to create a dozen different desserts. I know many of you will say – “That’s the spirit  and way to go” !!

Red Velvet Carrot Cheesecake with Cream Cheese Frosting
Red Velvet Carrot Cheesecake with Cream Cheese Frosting

 

However my efforts is always  to create a very basic recipe,  that one can easily personalize but without the fussy or fancy stuff. So here is a very simple and basic recipe of  carrot cheesecake with cream cheese frosting, which can be the platform for your own inspiration. Try out this sinful-looking, sweet-smelling and irresistible cake at home and I am sure you will not forget the delightful experience . 🙂

The cheesecake I have made is sweet and tangy. So if you like sweet cheesecake, increase the quantity of sugar.

My Tip: To get a good cheesecake, it is important that all ingredients should be at room temperature.

Red Velvet Carrot Cheesecake with Cream Cheese Frosting
Red Velvet Carrot Cheesecake with Cream Cheese Frosting

 

Carrot Cheesecake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the carrot cake:
  • unsalted butter, for greasing the pan
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Baking Soda
  • ¼ tsp kosher or sea salt
  • 1 tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ½ tsp Vanilla extract
  • 1 tbsp edible red food coloring
  • 2 cups packed light brown sugar or (1 cup white sugar + 1 cup dark brown sugar)
  • 4 large eggs, at room temperature or ( 6 egg whites + 1 large egg)
  • 1 cup refined olive oil/canola oil/ sunflower oil
  • 1½ cup lightly packed grated carrots
  • ⅓ cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
  • ⅓ cup dark or golden raisins
  • For the cheesecake:
  • 2 (8-ounce) packages cream cheese at room temperature
  • 2 large eggs or ( 2 egg whites + 1 large egg)
  • 2 tbsp all purpose flour
  • 1 tsp vanilla
  • ⅔ tsp orange zest( grated from the skin of 1 orange)
  • For the cream cheese frosting:
  • 1 (8-ounce) packages cream cheese, chilled
  • 5 tablespoons unsalted butter, softened at room temperature
  • ½ cup + 1 tbsp confectioners sugar, sifted after measuring
  • 1.5 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Grease the inside of a 9-inch springform pan with unsalted butter.
  2. For cheesecake, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
  3. Add eggs, one at a time, mixing well after each addition; blend in vanilla and orange zest. Beat until the cheesecake mixture is smooth. The cheesecake batter is ready. Keep it aside.
  4. Prepare carrot cake. In a large bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into a bowl.
  5. Add brown sugar into a mixer. Add eggs one at a time and continue to mix on low until it's smooth and incorporated. Add vanilla essence, food color and oil into the mixer. Continue to beat at low speed until fully incorporated. Transfer this mixture into a separate mixing bowl.
  6. Add the flour mixture intermittently into the mixing bowl using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins. The carrot cake batter is ready.
  7. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Cover top of pan with aluminum foil and put it on the middle rack just above the rack containing the steaming roasting pan. Bake until the cheesecake is set, for about 1 hour.
  8. Run a knife around the edge of pan to loosen cake. Cool the cake to room temperature in pan on a wire rack. Refrigerate at least 8 hours and then remove the outside of the springform pan.
  9. Prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a mixer or blender, combine the cream cheese and butter and beat on medium speed until smooth, 30 seconds to 1 minute. Add the confectioners sugar and vanilla, and beat on medium speed, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
  10. When the carrot cheesecake is completely cooled, spread the frosting on top smoothly. You can decorate the cake as you want or if you want a simple decoration, you can create small waves on the frosting by light push and pull using the back of a spoon.
  11. Refrigerate the cake for atleast 30 minutes before serving. Cut and enjoy the amazing carrot cheesecake slice.

 

 

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