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.
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When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it to overbrown. Not sure why it happened.
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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.
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It I didn’t want to go to all the time and expense and have the cake be gooey and uncooked.i baked the carrot cake portion alone at 350 for 25 minutes cooled slightly and added the cheesecake portion then baked for an additional hour at 325. Perfect. The cake is not dry and the cheesecake portion is the best I’ve ever tasted. I am confident to serve it tomorrow at Easter dinner.
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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!
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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.
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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.
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When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it to overbrown. Not sure why it happened.
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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!!
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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.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
It I didn’t want to go to all the time and expense and have the cake be gooey and uncooked.i baked the carrot cake portion alone at 350 for 25 minutes cooled slightly and added the cheesecake portion then baked for an additional hour at 325. Perfect. The cake is not dry and the cheesecake portion is the best I’ve ever tasted. I am confident to serve it tomorrow at Easter dinner.
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!
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.
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.
When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it to overbrown. Not sure why it happened.
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!!
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.
