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Recipe

Carrot Cake without Oil, Stuffed with Cheesecake

10 mins
10 mins
Low
6
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Mix the delicious flavor of the cheesecake with a delicious carrot cake. Cook this Carrot Cake without Oil Stuffed with Cheesecake, a sweet dessert that you will love. The carrot cake, having cream cheese bitumen, combines very well with the cheesecake.

For this Carrot Cake without Oil Stuffing Cheesecake we do not use oil, the fat of the egg and butter are enough to give a moist sensation to the cake. Did you think of combining these two desserts?
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Ingredients

16 portions
  • 1 1/4 cups Apple sauce
  • 2 cups brown sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 2 cups carrot, grated
  • 1 cup grated coconut
  • 1 cup walnut, in pieces
  • 1 cup Pineapple in syrup, in Little pieces
  • 1 teaspoon liquid vanilla
  • 500 grams cream cheese, for the cheesecake
  • 1 tablespoon liquid vanilla, for the cheesecake
  • 1 cup condensed milk, for the cheesecake
  • 7 grams gelatin, hydrated, for the cheesecake
  • 190 grams cream cheese, for bitumen
  • 1/2 cups butter, for bitumen
  • 2 1/2 cups powdered sugar, for bitumen
  • 1 tablespoon liquid vanilla, for bitumen
  • to taste walnut, to decorate

Preparation

Preheat the oven to 180 ° C.
Mix the applesauce, sugar and eggs. Reservation.
In another bowl mix flour, baking powder, baking soda, cinnamon and salt. Reservation.
Mix the carrot, coconut, pineapple and vanilla separately. Reservation.
Incorporates the mixture of the dried ones with the one of the applesauce; once integrated add the carrot mixture.
Pour the final mixture in two 27 cm (10.5 inch) molds and bake for 50 min. Let it cool.
Make the mixture for the cheesecake and add to one of the molds with the cold bread.
Unmold the second bread and place on the filling inside the mold of the first bread. Refrigerate 1 hr.
Mix the ingredients for the bitumen, until they are well incorporated.
Release, decorate with bitumen and walnut.

TIPS

Preheat the oven at least 20 minutes before you start using it. When you have the bread 40 minutes in the oven, check it with a toothpick to see if it is ready, depending on how it comes out, leave the other 10 minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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