Carrot Cake with a Cheesecake Filling and Cheesy Buttercream Frosting
Cheese Cake:
2 (8 ounce) containers vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1 cup sugar
2 Ener-g egg replacers, prepared
4 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla Carrot Cake:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup sugar
2/3 cup brown sugar
3 tablespoons flax meal + 1/2 cup plus 1 tablespoon water
1/4 cup vegan creamer (I use soy)
2 teaspoons vanilla
3/4 cup plain vegan yogurt (I use soy)
3/4 cup oil
2 1/2 cups finely shredded carrot
1 cups chopped nuts, optional Cheesy Buttercream Frosting:
1 cup non-hydrogenated vegan shortening
1/2 cup vegan margarine (I use Earth Balance)
1 (8 ounce) container vegan cream cheese (I use Tofutti Better Than Cream Cheese)
7 cups powdered sugar
2 teaspoons vanilla
1/2 cup vegan creamer, divided (I use soy)
1. For cheese cake, preheat oven to 350 degrees F. Grease a 9" spring form pan. Combine all cheesecake ingredients in food processor and process until completely smooth and creamy. Pour into prepared pan, and bake 50 minutes, or until golden and no longer jiggly. Let cool and then refrigerate over night.
2. For carrot cake, preheat oven to 350 degrees F. Grease 2 (9") cake pans. Combine dry ingredients in a large bowl. Add all wet ingredients, carrots and nuts (if using) to dry ingredients.
3. Stir to combine well. Divide between prepared pans. Bake for 35-38 minutes, or until cake springs back when lightly pressed with your finger. Let cool in pans for 10 minutes and then remove to let cool on wire rack.
4. For frosting, add all frosting ingredients except creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add creamer 1 tablespoon at a time, increasing speed as frosting ingredients are combined. Use only enough creamer for desired consistency.
5. Beat for at least 10 minutes until light and fluffy. When cakes are cool, layer with the prepared cheesecake in middle, and frost top and sides with cheesy buttercream frosting.
Source of recipe: It is my own recipe. It is also posted on my blog avegangoddess.com
SO HOW'D IT GO?
OH MAN...gotta make this for sure, carrot cake AND cheesecake 2 of my favorites all rolled into one...
This cake was delicious! I used 8 inch pans. Next time I will bake the cheesecake filling for less time so that it is creamier. My son, who hates all things vegan, loved it!
This is gonna be dessert this weekend