CARROT CAKE-CHEESECAKE
Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
- Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
- For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
- Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
- For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
CARROT CHEESECAKE MUFFINS
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
CARROT CHEESECAKE MUFFINS
These yummy muffins are wonderful on the Easter Brunch spread but it doesn't have to be Easter to enjoy them whenever you feel like it. Whats not to love about finding "cheesecake" in your muffin?
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Blend cream cheese, 2 T. granulated sugar and 1/2 teaspoons orange rind until thoroughly mixed and set aside until needed.
- Cream butter and brown sugar until light.
- Beat in eggs, orange juice concentrate and evaporated milk.
- Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.
- In a large bowl, combine flour, baking powder and cinnamon.
- Add carrot mixture and stir just until moistened.
- Spoon 2 T. batter into each greased muffin tin.
- Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.
- Bake at 350ºF for 15-20 minutes.
Nutrition Facts : Calories 431.1, Fat 25, SaturatedFat 12.7, Cholesterol 108.9, Sodium 236.8, Carbohydrate 45.7, Fiber 2, Sugar 24.5, Protein 8.6
CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)
Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
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- Or line the pan with paper muffin cups, and grease the cups., To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds.
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