Of all cakes in the world, carrot cake is my absolutely favorite. I order it whenever it is on the menu at restaurants and bakeries. I am a huge fan of the Magnolia Bakery. I look for it when visit a new city. From Dubai to Abu Dhabi to Beverly Hills to NYC to Chicago. I just have to stop by for a slice of Magnolia's carrot cake. However, I wasn't always a fan of carrot cake. It wasn't till I tried my first carrot cake cheesecake.
This cake is like making 2 cakes and smashing them together because you got greedy and want to eat both at the same time. I am sure we are all like that, once a while. Or maybe it's just me?
Ingredients & Instructions
16oz soft Cream Cheese
½ cup Sugar
2 Eggs
1 tsp Flour
1 tsp Vanilla Extract
½ cup Sour Cream
1. In a large bowl, mix cream cheese and sugar together. Once combined, add 1 egg at a time, mix till smooth.
2. Add vanilla extract and sour cream, mix well. Set aside. Next we make cake batter.
B.CAKEBATTER
¾ cup Neutral Oil
¼ cup Brown Sugar
¾ cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 ¼ cup Flour
½ tsp Baking Soda
¾ tsp Cinnamon
¼ tsp Nutmeg
pinch Clove Powder
¼ tsp Salt for balance
1 ½ cup grated Carrot
1. In a large bowl, beat together oil, brown and regular sugar till smooth.
2. Add 1 egg at a time, whisk till combine. Add vanilla extract, beat till light and creamy.
3. Stir in flour, baking soda, cinnamon, nutmeg, cloves and salt. Whisk till everything combine. Then fold in carrot. Set aside.
TO ASSEMBLE the batters
Preheat oven to 350°F. (Bake time: 55-60min)
1. Grease your pan whichever way you are used to. Use liners or flour, as long as it does not stick. I am used to grease the pan with flour dust inside the mold to keep it from sticking.
2. First layer: cover the bottom of the pan with half of the cake batter.
3. Second layer: take an ice cream scoop, scoop cheesecake batter and release on top of the first layer. Try NOT to smooth the layer. Just leave the scoops be.
4. Third layer: now we do the same to the remaining cake batter. Scoop, drop, leave them be.
5. Final layer: now dump the rest of the cheesecake batter. Carefully smooth it as much as possible.
6. Tap the pan to pop air bubbles. Bake 55-60min. Once done, cool and leave in fridge for an hour or so.
C. FROSTING
8oz soft Cream Cheese
4Tsp soft Butter
2 cup Powder Sugar
1 tsp Vanilla Extract
1 ½ cup chopped toasted Pecan
1. Whip together cream cheese and butter till light and creamy.
2. Add in powder sugar, mix till smooth. Add vanilla extract. Leave in fridge to chill.
3. Toast and chop pecan while waiting. Set aside for later.
FINAL STEP
Frost the top of the cake with chilled frosting (Don't forget to try some of that frosting while at it!) and sprinkle pecan on top. Dig in.
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