Carrot Cake / Cheese Cake, combine or leave separate?!
Answers: I want to make my boyfriend dessert for Valentine's day. He like carrot cake and cheesecake. I found a recipe online that is a carrot cake cheesecake. I don't know if I should try it or just make one of them alone so I don't ruin it. Has anyone tried carrot cake cheesecake?
SORRY I HAVE NOT TASTED IT BUT HERE ARE SOME REVIEWS!!! READ ALL OF THEM BEFORE YOU MAKE UP YOUR MIND!!
Reviewed 2003-01-17 By: gwenden1
I tried to make this and followed the directions exactly, and it did not turn out. This recipe is no good-sorry. The carrot cake does not cook in the middle and the cheesecake becomes overcooked! Perhaps try cooking the cake first and breaking it up and spreading it onto the bottom of the pan, then cover with cheesecake batter and cook.
Reviewed 2003-01-17 By: gwenden1
I actually did not mean to give it 5 stars- above. However, the carrot cake recipe is a great one, and the cheesecake turned out good also (the part that was not overcooked)
Reviewed 2003-03-10 By: MichelleH
I tried the recipe for my bestfriend's "40th" birthday. It turned out fantastic. The carrot cake recipe is exactly what I use to make regular carrot cake and it is the best recipe I have found.
Reviewed 2004-05-03 By: Leona66
This turned out great! Rather than frosting the cake, I drizzled the frosting over each piece since it is very sweet. Next time I make it, I will try adding a little ginger and nutmeg to the carrot cake batter.
Reviewed 2004-09-02 By: intld51
Fantastic!! I baked it for the office and it is a favorite. Did have to adjust some ingredients. Definately a remake and would add a few spices!
Reviewed 2004-11-19 By: RADICALBURN
GREAT RECIPIE DIDN'T HAVE A PROBLEM WITH THE CARROTS I USED THE SALAD SHOOTER AND RAN IT THROUGH TWICE
Reviewed 2004-12-02 By: skmaag
Turned out GREAT, but needed to double the frosting amount in order to frost the top and sides. WONDERFUL!
Reviewed 2006-10-24 By: Guest: Anonymous
I'm not a great cook, but I had to try this recipe. It was easier than I expected and it turned out fantastic. I had to bake it longer than directed, but it was still moist and very tasty. My friends were impressed. I would make again without hesitation.
Reviewed 2006-12-13 By: Guest: Anonymous
This cake was terrific. will make it again without question. Followed directions to the tean and added my own spices such as vanilla and nutmeg. Had to bake a little longer than instructed. Use the center knife test. Awesome cake!
Reviewed 2006-12-29 By: Guest: Jill
Nothing less than FABULOUS!!! Had my husbands work party tonight...this was a big hit. it tasted just like Cheesecake factories, FOR LESS THAN $6 a slice. thank you!
Reviewed 2007-05-25 By: Guest: BW
This is good, but I had trouble with the carrot cake part cooking through. I was suprised it used just oil. In the future I would substitute butter or a combo of oil and butter. I think that would improve the flavor as well.
Reviewed 2007-06-17 By: Guest: xxfloridabellexx
The Cake/cheesecake itself was delightful i think i would have used more cream cheese in the cheesecake and doubled the frosting amount and added more cream cheese and doubled the carrot cake amount and cooked them all seperatly unless the cheesecake could have been a thicker consistency. The carrot cake just kind of went straight through the cheesecake part of it nonetheless. The cake parts themselves was overall great but the icing was disgusting honestly it tasted like a paste to me and not a frosting
Reviewed 2007-07-29 By: Guest: Anonymous
Great tasting cake. My family and friends thought it was out of the box!
Reviewed 2007-07-30 By: Guest: PINKCOOK05
GREAT CAKE....I WAS SOO HAPPY ON THE TURNOUT...THE ICING I WOULD RECOMMEND DOUBLING IT BECAUSE THERE WAS NOT ALOT. BUT DEFINETLY A HIT
Reviewed 2007-09-13 By: Guest: charliehoss
I have made this several times for work and parties. It was a very big hit with the crowd.
Reviewed 2007-10-22 By: Guest: Joy
My 13 y/o would not eat it. The taste was borderline bland but the consistancy was like a flan more than a cheesecake.
Reviewed 2007-11-03 By: Guest: Anonymous
I made this dish for a work function and it was a terrific hit! I did add an additional tsp of nutmeg and ginger according to previous comments and it was definitely 'Restaurant Quality'!
Reviewed 2007-12-07 By: grahamj
This cake/frosting is so GOOD! I only made the Carrot Cake. I did add 1/2tsp ground nutmeg and 1/2tst ground ginger. I added this b/c a review said the recipe was blan with just cinnamon. And it turned out PERFECT. With only making just the carrot cake, I did have to double the icing recipe. When I make this again, I will double the cake recipe so I can have two 9 inch round cakes. The icing has to be beat for a bit...if not you can taste the powder sugar over the cream cheese. Hope this helps out!! :) ITS GREAT!!!
Reviewed 2008-01-05 By: Guest: cherrygarcia
I made it and it was really good!!!!! I added raisins (the red ones) and I loved it.
It sounds GREAT! But since it is for someone else, how about making them both. I'm sure he will be able to eat both over the next few days. :o)
I am addicted to carrot cheesecake from "The Cheesecake Factory"
it is AWESOME, I say give it a try.
try it and taste it yourself and if its good, bake it for him for valentines day and eat the tester one yourself :D if its bad, just make one of them
Tried that, even tried carrot cheesecake. Personally I'm not a fan of the two combined in tiers. The carrot cake can have a really dense texture that over powers the fluffy / moist texture of carrot cake. And the carrot cake can have really strong spices that over power the cheesecake. I suggest making both separately and serving them side by side so he has a choice or just make a really awesome cream cheese frosting on the carrot cake and slather it on.
Make carrot cake with cream cheese icing.
Color some of the icing orange, a little green & pipe on a carrot !!!
I make this version of carrot cheesecake but it is best if you relplace half the carrot with banana (and mashed together prior to using in the recipe)
INGREDIENTS
3/4 pound carrots, cut into 2 inch pieces
2/3 cup finely ground graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/3 cup ground pecans
1/3 cup white sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
2 (8 ounce) packages cream cheese, diced and softened
4 eggs
1/4 cup chopped pecans
DIRECTIONS
Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).
Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving
Make one or the other. I can't imagine mixing it up.
You could do a creamy lemon cheesecake with raspberries and a raspberry glaze.