Carrot Cake Cheesecake Recipe

Crust

1/4 cup
1 cup
1/4 cup

Butter, melted
Graham cracker crumbs
Brown sugar

Carrot Cake Layer

1/2 cup
1 1/2
3/4 cup
3/4 cup
1/2 tsp
3/4 tsp
3/4 tsp
1/2 tsp
1/4 tsp
1 cup
1/3 cup
1/8 to 1/4 cup
1/8 cup

Vegetable oil
Eggs, beaten
Granulated sugar
Flour
Salt
Baking soda
Baking powder
Cinnamon
Nutmeg
Carrots, peeled and grated
Walnuts, chopped
Raisins, soaked in
Hazelnut liqueur

Cream Cheesecake Layer

16 oz.
1 (14 oz) can
1 1/2
1/4 tsp
1/4 cup

Cream cheese
Sweetened condensed milk
Eggs, beaten
Salt
Lemon Juice

Topping

1 Tb	Toasted hazelnut crumbs

Oven Temp ~ 350° Baking Time ~ 50 Min.
Pan Type ~ spring form pan

Preheat oven,

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Crack three eggs and beat well. Divide into two bowls. Using 1/2 the eggs for the Carrot Cake Layer and 1/2 for the Cream Cheese Layer.

Mix vegetable oil and one half of the eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and liqueur

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.
Beat together the cream cheese and sweetened condensed milk. Add the second half of the eggs, salt and lemon juice and beat until smooth. Pour over the carrot cake layer.
Bake for 50 minutes. Make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.
Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate cheesecake.
Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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