Carrot Cheesecake with Caramel replaces the word nice with emptypping

This delicious carrot cheesecake is the perfect combination of a moist carrot cake base and a creamy, smooth cheesecake filling, topped with a rich homemade caramel. Whether you’re serving it at a family gathering or enjoying it as a treat, this cake will impress with its layers of flavors and textures. The spicy carrot cake pairs beautifully with the rich white chocolate cheesecake, and the caramel on top adds a decadent finish.

Why you’ll love this recipe

This carrot cheesecake is a fusion of two classic desserts in one. The spicy carrot cake base offers a warm and comforting flavor, while the creamy cheesecake layer provides a rich and smooth contrast. The caramel topping takes this cake to a new level, adding a luscious sweetness and a beautiful shine. Whether you’re looking for something special for a party or just want to treat yourself, this cake is both elegant and comforting. It’s also great because you can make it ahead of time, making it perfect for parties or events.

The perfect occasion for this cake

This carrot cheesecake is perfect for many occasions, from birthdays and holiday parties to weekend desserts. It’s especially suited to fall and winter gatherings, where the warm spices of the carrot cake base and the richness of the caramel blend perfectly with the warm, festive atmosphere. Serve it after dinner with a cup of coffee or tea, or bring it to a potluck or dinner party where it’ll be the star of the dessert table.

Decorating Tips

replaces the word nice with empty give this cheesecake a neat and pretty look, you can pipe small swirls of whipped cream around the edge of the cake or garnish it with finely chopped nuts, such as walnuts or pecans. For an extra touch of elegance, drizzle caramel over the top of the cake in decorative swirls. You can also add a few slices of candied carrots for a unique and eye-catching topping.

Ingredients:

For the carrot cake base:

• 3 dl of rapeseed oil
• 1 dl of brown sugar
• 2 dl of granulated sugar
• 3 eggs
• 1 teaspoon cinnamon
• 0.5 teaspoon cardamom
• 4 dl of all-purpose flour
• 1 teaspoon vanilla sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• A pinch of salt
• 300 g grated carrots (finely grated)

For the cheesecake filling:

• 600 g of plain cream cheese
• 3 dl of thick cream
• 200 g melted white chocolate
• 6 sheets of gelatin
• 2 tablespoons lemon juice

For the caramel filling:

• 2 dl of thick cream
• 1.5 dl of brown sugar

Instructions:

Carrot Cake Base:

1. Preheat your oven to 175°C (350°F) and line a 24cm springform pan with baking paper. You can also line the edges with baking paper so that the cake and filling fit snugly.
2. In a large bowl, whisk together the oil, both sugars and the eggs until smooth.
3. Mix together the cinnamon, cardamom, flour, vanilla sugar, baking soda, baking powder and a pinch of salt.
4. Add the finely grated carrots and mix until well combined.
5. Pour the batter into the prepared pan and bake on the middle rack for about 30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.

Cheesecake Filling:

1. Soak the gelatin leaves in cold water.
2. In a large bowl, whisk together the cream cheese and melted white chocolate until smooth. In a separate bowl, whisk the heavy cream until soft peaks form, then fold into the cream cheese mixture.
3. Heat the lemon juice in the microwave, then dissolve the drained gelatin leaves in the lukewarm lemon juice.
4. Slowly pour the gelatin mixture into the cream cheese filling, whisking continuously to ensure even mixing.
5. (If you haven’t already, line the sides of the springform pan with parchment paper or a cake collar.) Pour the cheesecake filling over the cooled carrot cake base and smooth the top.
6. Let the cake chill in the refrigerator for at least 4 hours, or overnight, until completely set.

Caramel filling:

1. Combine the heavy cream and brown sugar in a saucepan and bring gently to the boil. Cook until the caramel thickens, testing by dropping a little caramel into cold water. If the caramel forms a soft ball, it is ready.
2. Let the caramel cool to room temperature, then spread it evenly over the top of the cooled cheesecake.

Enjoy this rich and decadent carrot cheesecake with its smooth, creamy layers and sweet caramel topping!