Carrot cheesecake with frosting

Table of contents:

Carrot cheesecake with frosting
Carrot cheesecake with frosting


  • For the cream:
  • 225 g cream cheese at room temperature
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • 3 tablespoons flour
  • For the carrot cake:
  • ¾ cup brown sugar
  • 2/3 cup canola oil
  • 1 egg
  • 1 cup flour
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon s alt
  • 1 cup grated carrots
  • 1/3 cup chopped walnuts
  • For the frosting:
  • 2 cups powdered sugar
  • 120 g cream cheese
  • 1 teaspoon almond extract


Preheat the oven to 175 degrees. Place the grid slightly below the center of the tripod. Place a tray of water on the lowest rack. Spray a round cheesecake pan with cooking spray or lightly grease.

For the cream:

Beat the cream cheese in the bowl of a stand mixer on high speed until fluffy. Add the white sugar and beat on low speed for 2 minutes. Add the eggs one at a time, beating after each. Add the sour cream and vanilla. Beat until completely homogenized and smooth. Finally, add 3 tablespoons of flour and beat again.

For the carrot cake base:

Whisk the brown sugar with the canola oil in a separate bowl.Add 1 egg and beat for another 2 minutes. Add 1 cup of flour, previously mixed with the cinnamon, baking powder and s alt. Beat with the mixer, but on low speed so that the dry ingredients do not fly. Finally, add the grated carrots and walnuts. Stir with a spatula.

Transfer the base to the prepared baking dish. Press well with the spatula to spread it over the bottom. Pour the cream on top and also smooth it with a spatula. Place on the top rack in the preheated oven over the pan of water. Cover with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let cool for 15 minutes. Carefully run a knife around the cheesecake to separate it from the sides of the pan. Then remove it and let it cool completely on a wire rack.

For the frosting:

Beat the cream cheese, powdered sugar and almond extract with a mixer. Once you have a smooth creamy mixture, spread the cheesecake on top. Garnish with chopped walnuts if desired. Refrigerate for 1 hour before serving.

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