The recipe for a combination of the best cakes in the world: a Carrot Cake Cheesecake! Low FODMAP, gluten-free and lactose-free. So so good!
If you would ask me what my favorite cake is, the answer will be cheesecake. And on the second place carrot cake with a thick layer of frosting. For a cheesecake, it’s the soft creamy filling and the contrast with the crunchy cookie crust that makes the cake so good, for the carrot cake it’s the spicy soft cake with the delicious cream cheese frosting. Yes, for these two cakes you can wake me up anytime. But how amazing would it be if you could eat these cakes at the same time, brought together into one cake, a combination of carrot cake and cheesecake. A CARROT CAKE CHEESECAKE!
That is actually possible! Because some time ago someone (unfortunately it wasn’t me) came up with the brilliant idea of combining these two cakes. And then you get a cake with a carrot cake layer, a cream cheese layer and a cream cheese frosting on top. That really is the best of both worlds!
The first time I came across this cake was at cake restaurant My Sweet Pie in Breda. My friend Steffie had been talking to me for ages about the delicious carrot cake cheesecake she had there. I actually was with her when she ate it, but I couldn’t remember what it tasted like (I don’t know where I was with my head). Since the time we had been there I fell in love with cheesecakes, so we had to go back to try the carrot cake cheesecake (again). And yes, it was really that good as she told me. I ate very slowly to enjoy it as long as possible and afterwards I had to put the cake on my to bake list immediately because this was something I needed to try myself.
The cake that I ate at My Sweet Pie was not low FODMAP. I sometimes have days where I decide to leave FODMAPs for what they are and just eat whatever I want. To be honest, this kind of things usually happen when I am at a place where they have really good cakes… Cake is always something I find very hard to resist and then I take the stomach problems for granted. Of course, this is something I don’t want to do too often because it is not comfortable and my body doesn’t like it. I still rather try to make a low FODMAP version of everything.
So when my mom asked me if I wanted to bake something for her guests that were visiting us I saw the opportunity. If I have an excuse to bake a cake I will do it and if it is an excuse to bake a carrot cake cheesecake even more. I always want my cakes to succeed the first time I try them and I find it nerve wrecking to decide when to take a cake out of the oven. I am always afraid that my cakes will collapse, are underbaked or overbaked. It is such a pity having to take a ruined cake out of the oven when you have spent hours making it. I baked the cake on Friday and the guests came on Saturday, so I didn’t even have time for a second try. Luckily it wasn’t necessary because it turned out perfectly. The cake was 100% approved, so I can share the recipe with you without any worries!
WHAT DO YOU NEED (FOR 10 PIECES OF CAKE)
This recipe is inspired by the carrot cake cheesecake recipe of Mel’s Kitchen Café
- A 24 cm (10 inch) 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) sour cream or lactose-free crème fraiche
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 (leave the baking powder out if you don’t use gluten-free flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg
- A pinch of salt
- 150 g (1 or 1 1 ½ cup) 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 cup) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp sour cream or crème fraiche
- 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 sour cream 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 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 spread 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 depends on your 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 kind of cakes when it is done. When you bake it too long the carrot cake will be too dry, when you bake it to 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.
- 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 sour cream 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.
I used sour cream with lactose because I can deal with lactose in small amounts and per piece the cake doesn’t contain that much sour cream. If you are sensitive to lactose you can replace the sour cream with lactose-free sour cream or lactose-free cream cheese.
- Prep Time: 20 mins
- Cook Time: 75 mins