Carrot- Cheesecake Fusion
While Mother’s Day was yesterday I still have a recipe I want to share with you that is inspired by my mom. Bringing together two cakes that my mom specializes in, carrot cake and cheesecake. I have been working on this for the past week and it’s a hit here in the house. For the past 2 days we have been living on cheesecake. Andrea got hers for Mother’s Day yesterday, the neighbors helped me along with the taste test and now we are left with a few not so successful iterations but still very delicious. No complaints here.
Back to the carrot- cheesecake fusion, I wanted to create something new involving carrot cake. Why carrot cake you might ask… My mom has been making carrot cake ever since I can remember. She gifts them to people for special occasions so much, that people starting ordering cakes from her. The start of her low-key side-hustle empire. To this day I haven’t tasted a carrot cake that approximates the greatness of my mom’s carrot cake. Therefore, I would not be creating my own version of that, but combining two cakes into one and who doesn’t like cheesecake.
So, while perfecting this carrot- cheesecake fusion recipe last week, I grated and chopped quite a few carrots and walnuts. Brought me right back to my childhood of helping my mom in the kitchen, and grating the carrots for her. Nowadays I have my trusted food processor I can count on, but I keep forgetting to order the broken pieces and have been doing everything by hand for the past few weeks.
If you have a food processor at hand, definitely make use of it to make your life easier, but if you don’t, you can still accomplish everything with a little choppity chop and it happens to be very therapeutic.
The reason I couldn’t get this right was because it was my first time working with agar agar. I tried twice with agar agar with no success, so I just went back to gelatin and it immediately turned out perfect. If you have any experience and tips on working with agar agar, help a girl out in the comments.
Carrot- Cheesecake Fusion
- Food Processor (Optional)
- Springform pan
Raw Carrot Cake Base
- 1 cup walnuts chopped
- 1½ cup carrots shredded
- 9 medjool date
- ½ tsp cinnamon
- ¼ tsp all spice
- 3 tbsp coconut oil melted
- 800 gram lactose free cream cheese at room temperature
- 200 gram lactose free crème fraiche at room temperature
- ¾ cup maple syrup grade A
- 1 tsp vanilla extract
- 9 gelatin sheets
- Place all the raw carrot cake base ingredients in the food processor and mix well till it clumps together in a ball.
- Spread base ingredients into pan.
- Follow instructions on the gelatin pack to dissolve gelatin and wait till it gets to room temperature before you mix with cheesecake batter.
- Use a whisk or hand-held mixer to mix all remaining cheesecake ingredients to create a smooth batter.
- Once the gelatin has cooled down, but before it sets you add it to the cheesecake batter while whisking to incorporate before it sets.
- Pour batter over base and gently shake tin to get it spread evenly and remove any possible air pockets.
- Let set in the freezer for 3 hours and it’s good to go.