Carrot cake and strawberry cheesecake
Delicious, moist and soft carrot cake and strawberry cheesecake in one cake. Topped with strawberry cream and fresh strawberries!
One of those days... I had a craving for a moist carrot cake... after few minutes my craving spread to a cheesecake. I also was in the mood for strawberries - I just could not pick! In this case I decided to have it all and made carrot cake and strawberry cheesecake. Three in one and it was a great idea! This dessert hit all the spots and fed all my cravings.
I am pretty sure everybody must have tried a carrot cake or a cheesecake in their lives. But have you tried both at once? If not, you need to check out my recipe for carrot cake and strawberry cheesecake.
How to make carrot cake and strawberry cheesecake?
I love the fact that this dessert is easy to make. It may look like a lot of work but it is pretty straight forward. My main advice would be this, be prepared. I always weigh all the ingredients and arrange them on my table before I start baking. It really makes the whole process easier.
MAKING CARROT CAKE:
You pretty much have to mix wet ingredients with dry ingredients and add grated carrots. This is it.
MAKING STRAWBERRY CHEESECAKE FILLING
Before making cheesecake filling, make sure all ingredients are room temperature. Next step as above, mixing all ingredients together and the cheesecake filling is ready.
MAKING STRAWBERRY WHIPPED CREAM
This is the simplest part. Add double cream, powdered sugar and freeze dried strawberry powder and whisk until you get stiff peaks. Please be careful and do not whisk it for too long as you will end up with strawberry butter.
ASSEMBLING CAKE:
Spoon some cheesecake mixture on the bottom if your baking tray, then spoon some carrot cake mixture and strawberry jam. Repeat the process until you use ale the mixtures and jam.
Bake for about 60-65 minutes and your cake is ready.
Before you decorate cake with strawberry whipped cream, make sure your cake is completely cold!
What does carrot cake and strawberry cheesecake taste like?
Carrot cake layer is loaded with coarsely shredded fresh carrot and spiced with cinnamon, cardamom, nutmeg and ginger. It is moist and spongy and wonderful.
When it comes to the cheesecake layer, I decided to add strawberry jam and freeze dried strawberry for tanginess. Strawberries bring another layer of flavour to the whole dessert. As I mentioned before, I really craved strawberries so I added strawberry jam and freeze dried strawberry powder. I have topped carrot cake and strawberry cheesecake bars with strawberry cream and fresh strawberries. Can I call it strawberry overload cheesecake and carrot cake? Maybe I should!
This cake is creamy, soft, moist and melts-in-your-mouth!
How to decorate carrot cake and strawberry cheesecake?
Look how beautiful this dessert look like. Bright and colorful colours makes it a perfect dessert to make for Spring or Summer celebrations. I have decorated this cake with fresh whipped cream mixed with freeze dried strawberry powder. On top of that I have sprinkled some matcha powder for colour and more freeze dried strawberry powder. Plus fresh strawberries of course. That was a must!
I am sure this cake will be a big hit at any party as people love carrot cake, cheesecake and strawberries. That is why my recipe for carrot cake and strawberry cheesecake is such a good idea.
Forget the party, just hoover this cake for breakfast, like we did! You will not regret it!
If you are looking for more desserts with carrots, I can suggest the following:
Carrot cupcakes with salted caramel and popcorn
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Moist carrot cake and creamy strawberry cheesecake in one cake. Topped with strawberry cream and fresh strawberries!
- 180 ml vegetable oil
- 120 g sugar (brown, soft)
- 180 g AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (table)
- 1 tsp cinnamon (powder)
- 1/2 tsp cardamom (powder)
- 1/2 tsp ginger (powder)
- 1/4 tsp nutmeg (powder)
- 2 eggs (large)
- 250 g carrot (peeled, coarsely grated)
- 1 tsp vanilla (extract)
- 350 g cream cheese (room temperature)
- 150 g jam (strawberry, good quality)
- 50 g sugar (powdered)
- 2 egg yolks (from large eggs)
- 1 tbsp AP flour
- 100 g sour cream (or natural yoghurt if you do not have sour cream, room temperature)
- 2 tbsp strawberry (freeze dried, powder, optional)
- 300 ml double cream (you can also use whipping cream as an option. I prefer using double cream as it is more stable than whipping cream.)
- 20 g powdered sugar
- 2 tbsp strawberry (freeze dried, powder)
- 9 strawberries (fresh, washed)
- matcha (powder, optional)
- strawberry (freeze dried, powder, optional)
Prepare baking tray lined with parchment paper and set aside. I used baking tray 27cm x 18 cm with removable bottom. If you use smaller or bigger baking tray you will need to adjust baking time accordingly.
Wash carrots (about 3 large carrots) and grate them on a coarse side of your grater, sat aside.
In a medium bowl add oil, eggs, sugar and vanilla. Mix well for about 5 minutes. Set aside.
In a separate bowl add flour, baking powder, baking soda and spices, mix well.
Add dry ingredients to wet ingredients and using a spoon mix gently until you can not see any flour lumps.
Stir in grated carrots and set bowl aside.
In a medium bowl mix cream cheese, powdered sugar, flour and sour cream. Mix well.
Add egg yolks and mix for 30 seconds.
Add freeze dried strawberry powder and mix.
Preheat your oven to 170C° Fan, (I use fan assisted oven).
Spoon half of cheesecake mixture into the prepared baking tin.
Then spoon 3/4 of carrot cake mixture on top.
Spoon 3/4 of strawberry jam on top.
Add the remaining cheesecake mixture.
Then add the remaining carrot cake mixture.
Then add the remaining jam on top.
Bake cake for about 60-65 min. You can check if your cake is ready by inserting a tooth pick or a kebab stick into cake.
When cake is ready, turn the oven off and remove it from the oven.
Let the cake cool down completely.
Place cream, powdered sugar and freeze dried strawberry powder into a medium bowl and whisk until you get stiff peaks.
Remove cake from the baking tin and place it on a board.
Place a nozzle into a pipping bag. Spoon whipped cream into the pipping bag and pipe strawberry cream on top of your cake.
Sprinkle more freeze dried strawberry powder and some matcha powder on top. Add fresh strawberries.
Store cake in the fridge for up to 5 days.