Description
The recipe for a combination of the best cakes in the world: gluten-free carrot cake cheesecake! Low FODMAP and low lactose.
Ingredients
Scale
This recipe is inspired by the carrot cake cheesecake recipe of Mel’s Kitchen Café
- A 24 cm (10 inches) cake tin
For the cheesecake layer
- 450 g (16 ounces) lactose-free cream cheese
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 1 tsp gluten-free flour
- 1 tsp vanilla extract
- 115 g (1/2 cup) lactose-free crème fraîche
For the carrot cake layer
- 175 ml (3/4 cup) sunflower oil
- 45 g (1/4 cup) light brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 160 g (1 ¼ cups) gluten-free flour
- 10 g baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg
- A pinch of salt
- 150 g (1 3/4 cups) carrots, grated
For the cream cheese frosting
- 85 g (3 ounces) lactose-free cream cheese, at room temperature
- 2 tsp soft butter
- 190 g (1 ½ cups) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lactose-free crème fraîche
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Mix for the cheesecake the cream cheese, sugar, eggs, and flour together and mix until smooth.
- Add the vanilla and the crème fraîche and mix everything together shortly. Set the mixture aside.
- Mix for the carrot cake the oil with the light brown sugar and the granulated sugar into a smooth mixture.
- Add the eggs and the vanilla and mix until you have a light and airy mixture.
- Stir in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until everything is just combined. Finally, stir in the carrots.
- Grease the cake tin and layer the bottom with baking parchment. Divide half of the carrot cake mixture over the bottom.
- Take a spoon and divide dollops of the cheesecake mixture over the carrot cake mixture. Don’t stir the mixture. Do this until half of the cheesecake mixture has been used.
- Repeat this for the carrot cake mixture. Divide dollops of the carrot cake mixture on and around the cheesecake mixture.
- Finally, pour the cheesecake mixture into the cake tin so it covers the rest of the batter.
- Use a spatula to spread the mixture into an even layer. Tap the pan on the kitchen counter lightly to remove any air bubbles in the batter.
- Bake the cake for 60-75 minutes in the oven. How long it takes for the cake to be done can differ per oven. For me, it needed the entire 75 minutes, but it is important to keep a close watch on the cake when it gets close to 50 minutes of the baking time.
- If the top of the cake gets dark too quickly you can cover it with aluminum foil. I did this after 30 minutes of baking. It is hard to know for this type of cake when it is done. When you bake it too long the carrot cake will be too dry, when you bake it too short the inside will be underbaked. The cake is done when a circle in the middle of the cake is still a bit soft and wobbly.
- Leave the carrot cake cheesecake to cool down completely in the tin out of the oven.
The frosting
- Make the frosting by whisking the cream cheese and the butter creamy. Add the powdered sugar bit by bit until you get a creamy mixture. Finally, add the crème fraîche and the vanilla extract and mix everything together.
- When the cake has cooled down completely you can divide the frosting over the top of the cake with a spatula.
- If you want you can decorate the cake with walnut or pecan halves or some grounded nuts.
- Put the cake into the fridge for the frosting to set.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Cake
- Method: Oven
- Cuisine: American
