March 2013
Just because Easter (or Easter Eve) and carrot cake go together doesn’t mean you have to bake the same old carrot cake. This rendition combines a whole-wheat carrot cake base with a light, cheesecake swirl.
Since I use my juicer a lot, I am constantly seeking ways to use some of the resulting pulp. Rather than grate carrots, I used the pulp from a carrot-ginger juice to cut down on waste. If you’re not of the juicing persuasion, simply use grated carrots and fresh ginger.
Cheesecake Swirled Whole-Wheat Carrot Cake
Carrot Cake Ingredients
1 3/4 cups whole-wheat pastry flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 sticks organic, unsalted butter, softened to room temperature (plus more for greasing pan)
2/3 cup organic light brown sugar
1/3 cup unsulphured blackstrap molasses
2 teaspoons pure vanilla extract
2 organic eggs
1/3 cup carrot-ginger juice (or water)
2 cups carrot-ginger juicing pulp (or approximately 4 medium-sized carrots, grated)
3/4 cup raisins
1/2 cup white chocolate chunks
Cheesecake Ingredients
3 8-ounce bars of organic cream cheese, softened to room temperature
3/4 cup pure cane sugar
1 teaspoon pure vanilla extract
3 organic eggs
Directions
Preheat oven to 350 degrees. Grease a 9″ springform pan with butter.
For the Carrot Cake
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt.
In a separate bowl, beat together the butter and sugar until light and fluffy.
Add the molasses and vanilla, then the eggs, one at a time, beating between each addition.
Add the carrot-ginger juice, then beat for another minute.
Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended.
Stir in the raisins and white chocolate.
For the Cheesecake
Using an electric mixer, beat together the cream cheese and sugar until well blended.
Add the vanilla and the eggs one at a time, beating until well blended.
To Assemble the Cake
Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan.
Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake.
Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake.
Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top.
Bake for about 55-65 minutes, until set.
Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled.
