Saturday, April 13, 2013

Carrot Vanilla Bean Cheesecake Cake

Welcome to the best Carrot Cake post EVER. No really.
Carrot cake. Vanilla bean. Cheesecake. Cake.
Moist carrot cake layers, a layer of creamy vanilla bean cheesecake, smothered in a Cinnamon vanilla bean cream cheese frosting, topped with candied carrot curls. HELLO.
Perfect for any occasion really.
This cake takes some planning to make. There are quite a few steps but the methods themselves are easy. I made two of these carrot cakes, a round and a square. It's a long story, that had to do with not having enough cake pans, and what not. In the end I dropped a layer on the floor and had to toss it, so I had enough extra batter to redeem myself. I guess I just knew I needed that extra batter.

 To find the recipe for the cake and cheesecake follow these links
  Carrot Cake
Vanilla Bean Cheesecake

Frosting and candied carrot curl recipes are at the bottom of this post.

Some notes:

  • Just like the Chocolate Mint Cheesecake Cake, this is cake/cheesecake/cake/frosting. I don't put extra frosting between the layers of cake. 
  • The candied carrot curls on top were easy to make, and I got a great simple syrup for my tea out of it. The recipe for that is below.
  • If you are making this cake and placing the layers in the freezer  in between steps, thaw before serving! It tastes better fully thawed.

Give Peas A Chance Ginger Candied Carrot Curls

3-4 carrots (depending on size)
1 1/2 cups granulated sugar
1 cup water
1 few slices of ginger- fresh or crystallized about one inch rounds (Use a stick of cinnamon to tie in the cinnamon in the frosting and omit the ginger if desired)

  1. Peel the carrots. Then take the peeler and long strips with it.
  2. Put the sugar, water, and ginger in a pot. Bring to a simmer until the sugar is dissolved.
  3. Add carrot slices to the pot, bring to a simmer.
  4. Preheat the oven to 275 degrees.
  5. Simmer for 15 minutes or until the carrots are just pliable and not crisp.
  6. Drain the carrots and ginger. RESERVE the yummy simple syrup.
  7. Line a rimmed baking sheet with parchment paper.
  8. Place the carrots on the parchment paper. Lay them out in a single layer, not touching.
  9. Place them in the oven for about 20-30 minutes.
  10. Take the carrots out of the oven while still pliable, but not wet.
  11. Shape them into curls - I used a chopstick.
  12. Gently slide the carrots off of the chopsticks.
  13. Bake them for another 10-15 minutes until they set.
  14. Cool. Keep these in a dry place. 

Give Peas A Chance BEST Cinnamon Vanilla Bean Frosting

 (I frosted two cakes with this, so keep that in mind)
4 packages of cream cheese, softened
1/2 cup unsalted butter, softened
2-3 teaspoons vanilla bean paste - or like a tablespoon
2 teaspoons cinnamon
4 cups of sugar (powdered) I may have used 3 1/2

  1. Beat the cream cheese and butter with a wire whisk attachment on a stand mixer, or use a hand mixer. Beat until light and fluffy with no lumps.
  2. Add vanilla and cinnamon. Beat well.
  3. Slowly add in powdered sugar. Mix well.
*A note about powdered sugar, if your frosting is runny, do NOT add more powdered sugar, that will make things worse. This is why I add a little sugar at a time to check consistency.

The last cake I made like this was the chocolate cake with a layer of mint chocolate cheesecake in it. You can see the full post HERE.

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  1. I would love to try this recipe. I just never seem to have the time to try all the delicious recipes I see you post.

    1. lol Karen I often think about cooking through the blog, but I don't know that I could. I love new ideas!

  2. Katherine,
    Not only does this sound like a wonderful cake it is also beautiful!


  3. What a triple layer work of deliciousness.

  4. Wow! You have some awesome looking cheesecake recipes! Thanks for sharing at Pinworthy Projects.

  5. Katherine, thanks for the great start to the link up - a sweet one too! Cheers

  6. The best of both yummy worlds.

  7. Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later today!
    I hope you enjoy your weekend, and join me Sunday evening for Make the Scene Monday #71!
    And don't forget to enter the Cannon Rebel T3 Camera Giveaway!

  8. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  9. Gorgeous cake!! It also sounds super delicious

  10. I LOVE carrot cake Katherine! Do you have any left?

    Thanks sooo much for partying with me! Can’t wait to see what you link up at The DIY Dreamer… From Dream To Reality tomorrow evening!

  11. Thank you for linking up and sharing this amazing cake! We appreciate you joining us at the Busy Bee's party! Have a wonderful day!
    Joye & Myrna
    The Busy Bee's

  12. Wow! lovely cake!
    Hello from Sweden!

    1. thank you! I'm on my way to your blog now!

  13. Love the title of your blog! This sounds so good! I would love for you to share at my Tried and True party!

  14. Great presentation, Katherine. Thanks for joining the cake extravaganza. Cheers

  15. Will you please come live with me and make me one of these every year on my birthday? Thank you :)


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