Zees Wine Bar & Grill’s Carrot Cake Cheesecake
Sweet Symphony for Mom
Celebrate Mother’s Day with a decadent Carrot Cake Cheesecake, a delightful fusion of two classic desserts.
The cake features layers of spiced carrot cake and creamy cheesecake, creating a delightful contrast. Finished with a tangy cream cheese frosting and a sprinkle of crunchy pecans, this dessert is a perfect centerpiece for your Mother’s Day celebration.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients for the cake
Serves 8 people
1 cup Granulated sugar
1/3 cup Vegetable Oil
2 large Eggs
1 cup All purpose flour
¾ tsp Baking powder
½ tsp Baking soda
½ tsp Ground cinnamon
¼ tsp Kosher (coarse) salt
1 cup Finely grated carrots
¾ cup Toasted/chopped pecans (or walnuts)
Non-stick cooking spray
Method for the cake
- Preheat the oven to 350°F.
- In a large bowl, whisk together the sugar, oil, and eggs.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.
- Lightly grease a 9-inch springform pan with nonstick cooking spray.
- Pour the carrot cake batter into the pan and spread into an even layer.
- Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes.
- Let cool for 30 minutes.
Ingredients for the cheesecake
2 8oz Packages cream cheese, room temperature
½ cup Sour cream
½ cup Granulated sugar
1 tbsp All purpose flour
¼ tsp Kosher (coarse) salt
2 large Eggs, room temperature
2 tsp Vanilla extract
Method for the cheesecake
- Meanwhile, reduce the oven to 325°F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes.
- Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about one minute. Scrape down the sides and bottom of the bowl as needed.
- Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.
- Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.
- Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.
- Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours, ideally over night.
- To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.
Tips:
Garnish with whole pecans or walnuts.