Carrot Cake Cheesecake from Duncan Hines
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Carrot Cake Cheesecake from Duncan Hines
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
-
In a large bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, and salt.
-
In another bowl, mix together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Pour the batter into the prepared springform pan and smooth the top.
-
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool in the pan for 10 minutes. Then, remove the sides of the springform pan and let the cake cool completely on a wire rack.
-
In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and beat until well combined.
-
In a separate bowl, whip the heavy cream until stiff peaks form.
-
Gently fold the whipped cream into the cream cheese mixture.
-
Spread the cream cheese mixture over the cooled carrot cake.
-
Sprinkle the chopped pecans on top.
-
Refrigerate for at least 2 hours, or overnight, before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
