The Best Carrot Cake Cheesecake
Looking for a simple carrot cake recipe, or how about an easy cheesecake recipe, to make for dinner tonight? Then you might enjoy this recipe for the Best Carrot Cake Cheesecake, which combines two all-time favourite dessert recipes into one amazing one. How ingenious is that? Putting carrot cake and cheesecake together and making a single seriously scrumptious dessert that everyone will love? You’ll want to read this article to get the full details.
Historians can’t seem to agree on when carrot cake first came into existence, but we do know that carrot cakes have been around for quite some time. Many think that the first carrot cake recipes actually originated with carrot pudding recipes, which were common in Medieval Europe. At this time, sugar was very expensive and difficult to come by, and so people had to be very creative when coming up with easily-accessed sugar substitutes. Sugar beets were often used in the making of sweet breads and other sweet desserts, and so were carrots, due to their relatively-high sugar content in comparison to other vegetables. Thus, carrots were used for carrot puddings, and eventually carrot cake recipes as well. According to Wikipedia, the first record of a carrot cake recipe comes from a book of Kaiseraugst, published in 1892. In Switzerland, it became a very fashionable sweet cake and was often served for children’s birthdays parties. Historians believe carrot cake underwent a major revival in Britain during World War II, due to rationing protocol. And today, as we all know, carrot cake is one of the most popular coffee cakes served in cafes and restaurants, as well as on all kinds of special occasions. If you’re curious about the nutritional value of carrots, just one cup of cooked carrots has only 27 calories, and is very high in dietary fiber, vitamin B6, and vitamin A, while being high in thiamine, manganese, vitamin C, and potassium. So, as decadent as this yummy carrot cake cheesecake recipe sounds, you are still getting some very vital nutrients.
As with carrot cake recipes, it’s unknown as to when and where cheesecake recipes first appeared in the world. Some believe it was possibly a much-loved dessert for the ancient Greeks, one that was later appropriated by the Romans. The first reference of cheesecake shows up in an ancient text by Aegimus, a Greek doctor who wrote a book about the art of cheesecake-making. However it came about, we can all agree that cheesecake is one of the most popular desserts in North America, possibly made that way by the invention of cream cheese, which has improved its flavour considerably – as well as making it much easier to make. Combining cheesecake and carrot cake into one recipe isn’t as far-fetched as one might first think.
Traditionally, carrot cake has been served with a cream-cheese-based frosting, and so this delicious hybrid dessert recipe is simply an expansion of that idea – one that goes deep down into the carrot cake itself, making it creamierand even more mouth-watering than before. This best carrot cake cheesecake recipe comes from the Cooking Classy” website, where you can search for more recipes for all occasions. If you need appetizer recipes, salad recipes, breakfast recipes, bread recipes, beverage recipes, lunch recipes, soup recipes, supper recipes, and even more awesome dessert recipes, you’ll be sure to find them here.*
Nutrition Facts for: The Best Carrot Cake Cheesecake from Cooking Classy
Ingredients: Cream cheese, granulated sugar, all-purpose flour, eggs, vanilla extract, sour cream, baking soda, baking powder, salt, cinnamon, nutmeg, canola oil, applesauce, light brown sugar, eggs, vanilla extract, carrots, cream cheese, butter, powdered sugar, pecans.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving:Calories 644, Calories from Fat 364, Total Fat 40.4g 62%, Saturated Fat 16.4g 82%, Cholesterol 142mg 47%, Sodium 331mg 14%, Potassium 244mg 7%, Carbohydrates 64.4g 21%, Dietary Fiber 1.6g 6%, Sugars , Vitamin A 6, Calcium 10%, Iron 11%
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