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March 6, 2016

Carrot Cake Cheesecake #SundaySupper

Welcome to my inaugural Sunday Supper post! Sunday Supper is a group whose mission is to bring back Sunday Supper around the family table in every home. Something my mom did as I was growing up, and a tradition I continued with my own family. So I feel right at home in joining this group now.


This week's Sunday Supper theme is Root Vegetables. While Spring is officially several weeks away, we have been enjoying a few warm days here and there, so the season is definitely letting us know it's on it's way. I like eating as much fresh produce as possible, and the foods that I most associate with Spring are asparagus, peas, spring onions and carrots. I chose to highlight carrots, which is a root vegetable and one of my favorites.


As soon as I seen that this weeks theme for Sunday Supper was root vegetables, I knew immediately what I wanted to make, Carrot Cake Cheesecake! Carrots in a dessert? You bet! While carrots are usually considered a savory vegetable, this recipe proves they make amazing desserts too! Carrots are tasty and nutritious, and full of good for you vitamins A, K, and C, as well as a good source of fiber, and potassium.


Moist carrot cake + a sweet creamy filling = the amazing Carrot Cake Cheesecake. {Click to Tweet}

I have a harder time making certain recipes than most folks do, because of having an egg allergy. That used to rule out most baked desserts for me. After a lot of experimenting though, I've come up with ways of getting around that allergy, and have learned to make those baked goods without eggs! I used an egg-free carrot cake as the base for my cheesecake, and a sweet no-bake carrot filling for the cheesecake, which doesn't require eggs at all. The resulting dish is so good! The tender carrot cake pairs beautifully with the creamy cheesecake. It's a delicious dessert that you wont soon forget!

Carrot Cake Cheesecake


For the Carrot Cake
Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons pure olive oil
1/4 cup sugar
1/4 cup evaporated milk
1/8 cup water
1/2 teaspoon vanilla
1/2 cup grated carrots

Directions

Preheat oven to 350 degree F, and generously grease a 9-inch deep dish pie pan with butter.
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt, blending well. Set aside.
In a separate bowl whisk together the oil and sugar well.
Pour in the milk, water and vanilla and stir until well combined.
Add half of the flour mixture to the milk mixture and whisk to incorporate.
Mix in the rest of the flour mixture and stir to combine, being careful not to over mix.
Gently stir in carrots to combine. (batter will be very thick)
Spoon batter into prepared pie pan, smoothing over the bottom and making a slight lip on the edges of the pan.
Bake for 12 - 15 minutes, or until the cake is puffy and golden brown, and a toothpick inserted in the middle comes out clean.
Move pan to a wire rack to cool completely. (At least one hour)

For the Cheesecake
Ingredients

2 - 8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
3/4 cup carrot puree (see cooks note below)
1/2 cup heavy cream

Directions

In the bowl of a stand mixer, beat together the cream cheese, sugar, vanilla, cinnamon, nutmeg, and salt on high speed until combined and fluffy.
Reduce speed to low and slowly add the carrot puree until well blended. Set aside.
In a separate bowl beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Spoon filling over the cooled carrot cake layer, and smooth with the back of a spoon or spatula.
Refrigerate at least 4 hours or overnight.
Serve as is, or decorate with whipped cream and pecans.
Store leftovers covered in the refrigerator, up to 3 days.

Cooks Notes: To make carrot puree, add 1 - 14.5 ounce can of sliced carrots, along with liquid, to a blender and blend until completely smooth. This will make a little more than what you need, but leftovers can be saved and used in your next pot of vegetable soup.


To check out all of the other amazing root vegetable recipes from other Sunday Supper Tastemakers, click on the links below. A big thank you to this week's hostess, Cindy Kerschner of Cindy’s Recipes and Writings!


Appetizers
Breakfast
Main
Sides
Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

19 comments:

  1. Very cool that you put carrot in the cheesecake as well. Gotta love two desserts in one!

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    1. I've been wanting to make this dessert for a long time Laura, so you can imagine how excited I was when I seen the theme!

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  2. Love that you turned a cheesecake into a carrot cake!

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    1. I love sneaking veggies into recipes where you would least expect them Heather.

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  3. Two great cakes in one! Perfect dessert!

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    1. It sure is Cindy, they complimented each other perfectly.

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  4. Oh, boy, as a carrot cake fan, this is calling my name! SO glad you've joined the SS group!!!

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  5. Welcome to Sunday Supper, April! Your carrot cake with cheesecake on top is a brilliant idea. Looks delicious too!

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    1. Thank you Stacy, I really enjoy being a part of the group. :)

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  6. Two of my favs merged into one! Great recipe!

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    1. Thank you Renee, it's two of my favorite desserts too!

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  7. How decadent! I'd eat this every day if I could!

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  8. Yep. That's much better than a traditional carrot cake!

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  9. I am crazy about cheesecake, this one sounds amazing! Nettie

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  10. Oh.my.word! My faves in one dish? Going #onthemenu!

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  11. I think this would be perfect at Thanksgiving!

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