7 oz cream cheese
Blender
Carrot Cheesecake
- Desserts
- Vegetable
- Western Style
This carrot cheesecake is one of those sweet treats that proves the old adage: no matter how full you are, there’s always room for dessert. It’s decadent, sweet, creamy perfection!
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Servings7-inch round cake
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PreparationN/A
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Cooking1 min 30 sec
Ingredients
2 large carrots, peeled, cut off the stem and cut in half
4/5 cup milk
1/4 cup granulated sugar
1/3 cup all purpose flour
1/4 tsp baking powder
1 tsp lemon juice
Mold
7-inch round cake mold
Directions
Bring the cream cheese to room temperature.
Wrap a carrot in damp kitchen paper and plastic wrap, heat it in the microwave (approximately 3 minutes 20 seconds at 1000W) and let the carrot cool.
Preheat heat oven to 350℉.
Place ingredients into the container and firmly secure the lid.
Turn the dial to start the blender and set the speed to “10”. Blend for 1 min 30 seconds.
Place a parchment paper in a cake mold, pour the contents and bake at 350℉ for 40 minutes. (Adjust baking times accordingly)
Remove the cake from the oven and cool completely.
Refrigerate for 2 hours before serving.
ADVICE OF A POINT
If ingredients stick to the inside of the cup during blending, stop the operation, scrape down the ingredients with a spatula, and then blend again.
You may substitute milk with fresh cream.
This recipe is designed to prevent food waste.
Products used in this recipe
SLB-A10W
Tiger's first premium mixer with a diagonal structure for unprecedented smoothness
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