This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream sugar and vanilla topping which for me works better than the cream cheese frosting this recipe calls for. I feel the flavors are being repeated cheesecake with a cream cheese topping hence the 4 stars.
This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream sugar and vanilla topping which for me works better than the cream cheese frosting this recipe calls for. I feel the flavors are being repeated cheesecake with a cream cheese topping hence the 4 stars.
I made it but added my own flare. I made two layers with caramel Sunday syrup in between. Topped it with whipped cream, icing sugar, and almond extract icing and then drizzled the syrup on top and added skor toffee pieces. Caramel Carrot Cheesecake. it was a huge hit and 9 people devoured it gone!
This cake is my husbands bday cake every year. Its time consuming but good. It always takes me at least 15 mins more to bake (but maybe its my pan size?) and i double the frosting w/ half buttercream and half cream cheese. We end up with leftover frosting then but who cares. Also i sub vanilla for the almond extract but thats just my taste.
Unfortunately this didn't work out for me at all. It seemed like there was too much filling for the 9"pan the recipe stated to use. The filling rose high above the pan so the top got dark very quickly. I covered the top and cooked until it was just jiggly but still cooked. The cheesecake set perfectly but the carrot cake was only cooked about 1/4 from the sides. The center was still raw and gooey.
After reading the other reviews I tweeted a bit. I didn t bother with the bath and the cake cooked all the way through! I added sour cream to the cream cheese frosting and thinned it to be more of a thick glaze. Yummy!!
Had it for Thanksgiving. It was amazing! Didn't change a thing. Definitely a keeper as everyone wanted the recipe.
The cheesecake came out pretty well (although this cook time is long for that high a temperature; cheesecake is typically baked at 300-325 so definitely keep an eye on it if you bake at 350). The carrot cake batter was super thick and worried me a little but it came out moist; however it was kind of bland (and I even doubled cinnamon and added cloves allspice and ginger). I agree with other reviewer that cream cheese frosting seems redundant and I used sour cream as well plus cinnamon graham cracker crumbs and shredded carrot for garnish. This recipe could be improved with a graham cracker crust. I also added 1tbsp lemon juice 1 tsp lemon zest to the cheesecake batter.
Despite being in the oven for 1 h 25 min the carrot cake was unbaked. I made no substitutions and followed the recipe prep exactly as provided.
I found that the carrot cake base was too dense for me and it tasted good but it needed tweaking.
