Thursday, May 30, 2013

CHEESECAKE FACTORY COPYCAT...CARROT CAKE CHEESECAKE!!!

 HERE IS THE TOP VIEW AS IT HEADS INTO THE OVEN!


HERE IT IS READY TO CHILL...I CAN'T WAIT TO CUT IT OPEN!!!







 This cake can be easily made gluten free...or not!  I used coconut sugar in this, too! Of course, granulated sugar would be fine if you do not have coconut sugar!


1. Make cheesecake mixture and set it aside. Preheat oven to 350.
Cheesecake:
BEAT:  
TWO 8-OUNCE PACKAGES OF CREAM CHEESE

 2 EGGs

1 C. SUGAR

1/4 cup flour (I used "Cup4Cup brand to make it gluten free)



2. MAKE CARROT CAKE:
  • 2 cups coconut sugar (or use regular)
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 2 cups flour (Use "Cup4Cup" brand to make it GF)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 pound baby carrots, grated in food processor.  
Directions:
Electric mix sugar, oil and vanilla.  Then add eggs.  Add flour, cinnamon, soda and carrots and mix until combined.

3.  Spray a 9-INCH springform pan with coconut oil (or pam) and pour in half the carrot cake batter.  On top of it, dollop mounds of cheesecake using half the mixture.  Pour on the rest of the carrot cake batter.  Top it with mounds of the cheesecake mixture and only gently swirl it in a drop.  Bake for 65-75 minutes or until done.  For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown.  Next time I would place the springform pan on a cookie sheet to bake as some grease leaked into the oven so just a tip for you! Let cool completely before frosting.

4.  Cream cheese Frosting:
Beat on high until creamy:
1 1/2c. confectioner's sugar sifted
4 ounces cream cheese
2 Tablespoons butter
1-2 tablespoons sour cream

Once spread on top of cake, decorate with pecan halves, if desired and chill! Serve with whipped cream and salted caramel, of course!

8 comments:

Nettie Moore said...

Hi Danielle!

This looks amazing! I shared it on my facebook page and a reader has a question about the amount of flour that you use?? I think I am confused too, could you clarify it for us when you get a chance? Thanks! Nettie <3

DANIELLE said...

thanks so much for sharing!!! 1/4c in the cheesecake and 2 cups in the cake part. the cup 4 cup part is a brand of gluten free flour-does that help?

Jill Acosta said...

I like to use Ricotta. Do u think I can switch easily or not?

DANIELLE said...

SORRY JILL, I AM HONESTLY NOT SURE ABOUT THAT.

Renee Rumbolt said...

The carrots-do u cook them first and then put in food processor? I'm thinking not...lol...please help..thanks!!!!

DANIELLE said...

UR RIGHT-NO COOKING THEM FIRST!!!

Renee Rumbolt said...

Thanks !!! Can't wait to try this.....a combo of my two favorite cakes!!!!

DANIELLE said...

HOPE U ENJOY IT AS MUCH AS WE DID!! LET ME KNOW HOW IT COMES OUT!!

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