This recipe is a delectable duet of spicy, moist carrot cake and smooth, rich cheesecake. A dessert that promises to be a showstopper at any gathering.
Carrot Cake Components:
- 2 cups finely shredded carrots
- 2 large eggs
- 1 teaspoon natural vanilla essence
- ½ cup vegetable oil
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup raisins
- 1 cup gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ tablespoon cocoa powder, unsweetened
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon fine sea salt
- 1 teaspoon fresh orange zest
Creamy Cheesecake Mixture:
- 24 ounces cream cheese, softened
- 12 ounces sour cream
- 2 whole eggs
- 2 egg yolks
- 1 and ⅔ cups granulated sugar
- 1 and ½ tablespoons pure vanilla essence
Confectionery Directions:
Crafting the Carrot Cake Base:
- Heat the oven to a welcoming 350°F (177°C) and mist an 8-inch round cake tin with non-stick spray.
- Whisk together eggs, brown and white sugars until the mixture is homogeneous and has a creamy consistency.
- Add vanilla essence, vegetable oil, and orange zest to the sugary eggs, mixing thoroughly.
- Sift in the gluten-free flour, leaveners, cocoa, and spices, folding until just combined. Stir in the shredded carrots and raisins last.
- Transfer the cake mixture into the cake tin and bake for 35-45 minutes. A toothpick should emerge clean when the cake is done. Let it cool entirely.
Assembling the Cheesecake:
- Switch the oven to 325°F (163°C). Crumble the cooled carrot cake and press half into the base of a 9-inch springform pan coated with baking spray.
Preparing the Filling:
- With smooth cream cheese as the starting point, blend until it's creamy.
- Introduce sugar and sour cream, mixing until you achieve a silky mixture.
- Gradually incorporate eggs, yolks, and vanilla, mixing just enough to combine.
- Pour three-quarters of this cream cheese blend over the carrot cake base, sprinkle the remaining cake crumbles on top, and gently press down.
- Top with the rest of the cheesecake mixture, smoothing the surface.
- Bake on the center rack for 55-65 minutes until the edges are set, and the center is just slightly jiggly.
- Allow the cheesecake to cool at room temperature for 1 hour, then chill for 8 hours in the fridge.
Optional: Before serving, you may choose to garnish with cream cheese frosting and additional decorations of your choice.
Slice into this Carrot Cake Cheesecake Symphony and let each layer sing its melody of flavors. Enjoy!
