carrot cake Archives - Wood & Spoon

Carrot Cake Cheesecake

You’re catching me on a really good week. I’m fresh off a weekend of recharging with some girlfriends, there’s carrot cake cheesecake in my fridge, and I’m a few days away from a mini family reunion. All this, plus Easter just around the corner, makes for a gal who is feeling ultra-thankful today.

We don’t really shy away from the issues here. There’s lots of real talk and nitty gritty and probably a little bit of TMI from time to time. My goal here is always to fill your bellies with delicious treats, yes, but I also feel responsible for being transparent here too. Anytime there’s sharing of life stories, I think it’s really important to remind each other to rejoice in the victories, both big and small, way more frequently than we dwell on the hard stuff. Celebrating the things we have to be joyful about doesn’t mean our lives are without difficulty or that we have to put on a facade, but it’s healthy to remind ourselves of all the good that exists in our lives. Chances are there’s plenty to feel proud of.

So today, I gotta tell you, I’m feeling like a million bucks. This is a hard, hair-on-fire-busy kind of season, but I totally recognize that I get to do it with people who love and value me. That’s rare sometimes, right? To know that there’s people rallying behind you, people championing the way ahead of you, and a handful of folks to cheer you along at all the stops in between is such an incredibly blessing to experience. This has been a trying period of life, but it’s also been one filled with inspiration, unwarranted encouragement, and lots of love from unexpected (and expected) sources. I’m just so incredibly grateful.

“It’s healthy to remind ourselves of all the good that exists in our lives.”

Maybe that’s you today. Maybe you’re in season where your cup is running over on all sides. You might be finding wins around every turned page in a story where you’re the leading lady. If this is you, don’t forget to relish in this season. Share gratitude with the people on your team and take extra time to love on the ones in (and out of!) your circle that need the encouragement.

At the same token, if this isn’t you and if you’re struggling on a road loaded with potholes and blockades, keep your chin up. Celebrate the tiny victories, no matter how lame or insignificant they may feel, and press on. Surround yourself with people who will help you stand when it’s hard to do so on your own. And remember that whatever you’re feeling is just an indicator, not a dictator, of your circumstances. You get to choose how you play the cards that you’re dealt, and my hope is that you play them like a champ.

Carrot Cake Cheesecake

So this carrot cake cheesecake. It seems fitting to talk about this hearty dessert fit for sharing during Easter season. I’m always reminded of all the cool things I have to be thankful for this time of year, and there is no shame in being really grateful for a cake, cheesecake, and 9 extra slices for your favorite friends. Am I right?

I’m sharing today’s carrot cake cheesecake with my pals at Kerrygold. I love products that can elevate treats that are already special all on their own, and Kerrygold is one of those trusted products for me. Here, their unsalted butter lends depth of flavor and moisture to the cake layer of this cheesecake. Truly, I am so proud to bolster up their butter, because it is the actual bomb.

This carrot cake cheesecake is basically a skinny layer of carrot cake topped with a brown sugar and cinnamon cheesecake and then slathered with a cream cheese frosting (drool). It’s over-the-top and extravagant in every way possible, but honestly, don’t we kinda love that sometimes? This carrot cake cheesecake is a great alternative to all those carroty desserts you’ll be making for the Easter bunny this year, and honestly, I think you’ll find it’s really hard to top this one.

Making the Cheesecake

To make this carrot cake cheesecake, we start with the cheesecake layer. Cream cheese, brown sugar, eggs and heavy cream whip into a cheesecake that is extremely flavorful and creamy. This is not a super dense cheesecake but it’s not a fluffy Japanese one either. It’s kinda like the cozy cousin to both of those and it’s perfect for topping the carrot cake. Set the batter aside while you prep your carrot cake.

Here, we’ve adapted my favorite carrot bundt cake into a simple batter than comes together easily. Spoon alternating layers of carrot cake and cheesecake batter into a 9″ springform pan and bake in the oven until set. Getting all that batter baked before it’s too brown is a little tricky, so if you notice the top of your cake getting dark before you’re close to the end of bake time, just tent it with a piece of foil to protect it.

Frosting the Cheesecake

The frosting for this carrot cake cheesecake is totally optional, but I decided upon it to provide a finished look for the cake. The leavening in the cake batter puffs and makes for an imperfect top to the cheesecake, so to compensate I added frosting! Just trim any craggy edges off the top of your cake to smooth it as much as possible and then slather on the frosting. It adds an extra punch of sweet and helps to adhere all those toasty pecans to the top. WINNING.

This carrot cake cheesecake is a major win thanks to my friends at Kerrygold. I hope you all will consider supporting such an excellent product, especially for decadent desserts like this. I also hope you’ll count up all your other wins this week and find some room for gratitude no matter where you are. If you need a little encouragement, feel free to drop me a line. I’d love to be the one to share it with you this week. Hugs and love and happy baking to you all!

If you like this carrot cake cheesecake you should check out:

Whole Wheat Carrot Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Smore’s Cheesecake

Carrot Cake Cheesecake

Print Recipe

★★★★★

5 from 1 reviews

This carrot cake cheesecake is a mix of two favorite desserts. With a brown sugar cheesecake and moist carrot cake layer, this dessert is over the top delicious!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 180
Yield: 10
Category: Dessert

Ingredients

For the cheesecake:

24 ounces cream cheese, at room temperature
¾ cup (150 gm) brown sugar packed
3 large eggs, at room temperature
6 tablespoons heavy whipping cream, at room temperature
1 teaspoon vanilla
1 teaspoon cinnamon

For the carrot cake:

½ cup (113 gm) unsalted Kerrygold butter, barely melted
2 large eggs, at room temperature
1 cup (200 gm) sugar
¾ teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1–1/2 cups finely grated carrots

For the topping:

2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
¼ cup heavy whipping cream
1 teaspoon vanilla
½ cup chopped pecans

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Instructions

To make the cheesecake:

Preheat the oven to 350 degrees and wrap the exterior of a 9” springform pan in a sheet of foil. Lightly grease and set aside.
In a large bowl or the bowl of a stand mixer begin to prepare the cheesecake. Cream the cream cheese on medium speed using the paddle attachment for 2 minutes. Scrape the sides of the bowl and add the brown sugar, beating an additional 1 minute. Add the eggs one at a time and beat for an additional minute. Scrape the sides of the bowl and add the heavy cream, vanilla, and cinnamon and stir to combine. Be sure no large clumps exist. If there are a lot of large clumps, your cream cheese may not have been entirely room temp and you make need to strain the mixture. Set aside the cheesecake batter while you prepare your cake batter.
In the same bowl, now empty, beat the melted butter, eggs, sugar, and vanilla on medium speed for 1-2 minutes until smooth. Add the flour, baking soda, cinnamon, and salt and stir just till combined. Fold in the finely grated carrots. Spread half of the prepared cake batter into the bottom of the pan. Spoon about half of the cheesecake mixture on top, taking care to cover every bit of cake batter you see. Do no swirl or spread the mixtures. Spoon the remaining cake batter on top of the cheesecake batter and then finish with the remaining cheesecake batter. Be sure no parts of the cake are exposed or you could have bit chunks of cake burst through the top of the cheesecake. Bake in the preheated oven for about 1 hour. If you notice the top of the cake is already dark by about 35-40 minutes into the baking, gently tent the top with a sheet of foil. Cheesecake is done when the center appears set and the cake as a whole only barely jiggles. It won’t look liquidy or watery under the surface of the cake. Turn the oven off and allow it to rest in the warm oven for 1 hour, then cool entirely in the fridge. Just before ready to serve, prepare the topping. Cream the cheese and butter on medium speed until smooth. Add the sugar until combined and then drizzle in the whipping cream and vanilla. Beat for about 45 seconds or until the mixture fluffs up. Remove the cake from the pan and trim off any severely uneven edges. Smooth the topping on top of the cheesecake and garnish with chopped pecans. Enjoy!

Carrot Bundt Cake with Brown Butter Glaze

27 Comments / Cakes

This past week, my great grandmother (I called her Grandma Grape) passed away. She was 97 and lived a beautiful life- one marked by kindness and joy, wisdom and love. Since her passing, I’ve found myself quietly inspired, desperately wanting a similar kind of grace on my life. Somehow, knowing that it’s possible to live and die as beautifully as she did fills me with so much hope.

I’m sure you know people like this- the ones that make it count. People who use up their lives and time and every last bit of air in their lungs to make the world around them a better place. People that love their families fiercely and spur on their neighbors towards goodness. People that change the atmosphere. These are the ones who leave a legacy worth remembering.

A few photos of Grandma Great from when I was a baby. Check out my babe of a mom and Nana. And of course sweet Grandpa Great too. 🙂

My Sweet Grandma

My sweet Grandma Grape was one of them. Though I won’t see her earthy body any longer, I know I will catch glimpses of her life in the lives of the women who came after her. I see her warmth and benevolence in my beautiful Nana. Her faith and grace in the peacefulness of my Mother. I see her spunk and playfulness in the laughter of my own daughter. The lasting effect of the beauty she created on this earth will continue to make waves throughout generations to come, and it’s a concept so lovely and full of possibility that my heart can’t help but be encouraged.

5 generations of women, beginning with Grandma and ending with my sweet Aimee girl.

If you know somebody who is making this kind of a difference, I would challenge you to rise to the occassion and tell them. Give them a call, a hug, or even use this free letter template to write it out with pen. Don’t let the opportunity to be intentional with the people you love pass you by.

I, for one, have a renewed resolve to make it count. I want to be a human worth remembering and to be a person that spends their life on the cause in their heart for the people around them. The glimmer of hope from great grandmother’s legacy tells me that it’s possible… So that’s the new goal.

Carrot Bundt Cake

This carrot bundt cake is right for the times. It feels comforting and familiar- like a cake my grandmother and the women who came before her might have made. And with Easter just around the corner, a cake like this needs no excuse for making.

The recipe for this carrot bundt cake was adapted from Paula Deen, the queen of Southern heirloom recipes herself. This cake has a dense but tender crumb, kept extra moist from the addition of several eggs, oil, and finely grated carrots. Though the warmly flavored cake ordinarily steals the show in similar recipes, here, the brown butter glaze is the star. Nutty, buttery, and just barely sweet enough to make the carrot bundt cake worthy of the title “dessert”, this brown butter glaze is delicious and dangerously tempting to eat straight from a bowl with a spoon. (Update: for help on browning butter, see my post here!)

Making the Cake

The preparation for this bundt cake is rather simple. You’ll need some muscle to peel and grate the carrots, but from there, it’s a one bowl situation that requires nothing more than a mixer and a finger to lick the bowl with. This recipe will prepare enough batter to fill a 10-cup bundt pan, but you can use a larger 15-cup pan like I did with no problem. If you lack a bundt pan large enough, just fill the pans you have no more than 3/4 of the way full and pour remaining batter into additional pans. This recipe will produce enough batter to fill approximately 3-8″ round cake pans, so if you’d prefer to make the cake that way, you certainly can, however, keep in mind that baking time will change.

If you need a soul-comforting recipe to share with people you love, this carrot bundt cake is just the thing. There’s a number of other Easter-worthy recipes in the blog archives, so be sure to check out a few that I’ve bookmarked below. I hope your week is filled with lots of joy, and if you need encouragement to make it through, please contact me via the comments section below or by email on the “About Me” page of this blog. This Sunday is the most hopeful day of my year and I’d love to share it with you. Happy baking and cheers to you!

If you like this carrot bundt cake, you may also like:

Easter Cake

Blood Orange Bundt Cake

White Chocolate Cake

Hummingbird Muffins

Strawberry Pretzel Tart

Lemon Almond Poppyseed Cake

Ginger Molasses Bunt Cake

Carrot Bundt Cake with Brown Butter Glaze

Print Recipe

★★

2 from 1 reviews

This carrot bundt cake is a moist and tender cake topped with brown butter glaze and toasted pecans. Serves a crowd and perfect for breakfast, brunch, or dessert.

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 10
Category: Dessert

Ingredients

For the cake

2 cups sugar (400 gm)
4 large eggs, room temperature
1 cup oil (240 mL)
1–1/2 teaspoons vanilla
2 cups all-purpose flour (240 gm)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups finely grated carrots (340 gm, about 1 pound unpeeled)

For the brown butter frosting

6 tablespoons (80 gm) unsalted butter, cubed
1–1/2 cups (190 gm) powdered sugar
Pinch of salt
1–4 tablespoons milk
1/4 cup pecans, toasted and chopped

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Instructions

To prepare the cake

Preheat the oven to 350 degrees. Grease and flour a bundt pan with at least 10 cup capacity.
In a large bowl or the bowl of a stand mixer, combine the sugar, eggs, oil, and vanilla. Beat on medium speed (I use number 4 setting on my stand mixer) for 2 minutes. Add the flour, soda, salt, and cinnamon and stir just until barely combined. Fold in the carrots. Pour the mixture into the bundt pan. Bake for approximately 35-40 minutes or until a toothpick or cake tester inserted comes out clean. Allow to cool for about 10 minutes in the pan and then invert on to a cooling rack. Allow to cool completely if you want the frosting to drizzle evenly.

To prepare the brown butter frosting

Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
Once slightly cooled, about 5 minutes, add the sugar and salt, whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. I like my glaze a bit thicker so that it drizzles nicely on the sides of the cake. To test for this viscosity, drag your whisk through the mixture- the line in the mixture should come back together almost completely in about ten seconds. Pour the glaze over the cake.

Notes

I like to use a finely grated carrot so that it evenly disperses in the cake and stays extra moist. Do not use store-bought pre-shredded carrots.
You can also bake this cake in round cake pans (3). Baking time will differ.
If your brown butter frosting sets out for too long it will start to crust over. Heat for 5-10 seconds in the microwave and whisk to prepare it for the cake again.
If you burn your butter, pour out and start again! There are great videos on Youtube on browning butter.
For help on browning butter, see my post here: http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

Recipe Adapted From: Paula Deen

carrot cake

“It’s healthy to remind ourselves of all the good that exists in our lives.”

Carrot Cake Cheesecake

Making the Cheesecake

Frosting the Cheesecake

If you like this carrot cake cheesecake you should check out:

Carrot Cake Cheesecake

Ingredients

For the cheesecake:

For the carrot cake:

For the topping:

Instructions

To make the cheesecake:

My Sweet Grandma

Carrot Bundt Cake

Making the Cake

If you like this carrot bundt cake, you may also like:

Carrot Bundt Cake with Brown Butter Glaze

Ingredients

For the cake

For the brown butter frosting

Instructions

To prepare the cake

To prepare the brown butter frosting

Notes

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