Lovey’s Dad, My Guy Bri, found this particular Recipe on Mel’s Kitchen Cafe! I, of course, tweaked it. It’s what I do – Sorry Mel. I don’t eat cinnamon and Levin can’t eat Gluten. It was modified to suit both of our allergies and tastes.
Happy Eating! xoxo
First we gathered our – (modifications will be in red)
- 2 (8-ounces each) packages cream cheese (or neufchatel cheese – lower fat, just as easy to cook with), room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon GLUTEN FREE flour
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup vegetable or canola oil
- 1/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups GLUTEN FREE flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon OMITTED
- 1/4 teaspoon nutmeg
- Pinch cloves
- 1/4 teaspoon salt
- 1/2 pound finely grated carrots (1 cup or so)
- 3 ounces cream cheese, room temperature
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon sour cream
Directions For the Cheesecake
- In a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
- Shred your carrots using a cheese shredder attachment on your food processor for easy, no fuss shredding! This took me about 2 minutes to shred everything. It seriously took me more time to scrub my carrots, as they were fresh from the ground!
- In a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, nutmeg, cloves and salt until just combined. Mix in the carrots.
- Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch spring-form pan or pie dish (we used a pie dish) with cooking spray, making sure it’s GLUTEN FREE! Spread half of the carrot cake batter into the bottom of the prepared pan. Spoon half of the cheesecake batter on top of the carrot cake layer in large dollops. Don’t spread or twirl it together. Leave spaces in between your PLOPS! Only use HALF of your cheesecake!! Now, Plop, by the spoonful, the rest of your carrot cake in between your cheesecake plops. It can be lumpy, they will smooth when baked. Spread the last half of the cheesecake batter on top of all the layers and spread with a spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles. Levin cautioned me against banging the pie dish too hard on the counter!
- Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch pan; it won’t bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That’s OK. It will settle after it cools and will be covered with frosting so the cracks won’t matter. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. It’s a fine balance between taking it out before it’s over baked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
- Let the cheesecake cool completely on a wire rack in the pan.
Directions for Making the Really Awesome Cream Cheese Frosting!
- If you’re like me, I grind my own 10x (confectioners sugar) as needed. To do this, I measured how much sugar I needed, then added a T of cornstarch, I mixed it with a fork then poured a half cup at a time into my NutriBullet and using the grinding blade, made my own 10x sugar. My mother used to do this with a hand grinder. You could do it with a Mortar and Pestle, regular blender, food processor, etc.
- While your cake is cooling, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
- When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.