Description
A delightful dessert that combines the rich, creamy texture of cheesecake with the warm, spicy flavors of carrot cake.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
- Make the carrot cake layer: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, both sugars, oil, and vanilla until smooth. Mix in the dry ingredients, then fold in the shredded carrots and nuts (if using). Pour this mixture into the prepared pan and smooth the top.
- Make the cheesecake layer: In a clean bowl, beat the cream cheese until smooth. Add sugar and flour; mix well. Beat in the vanilla, then add the eggs one at a time, mixing well after each. Stir in the sour cream until fully combined. Pour gently over the carrot cake layer.
- Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off the oven, crack the door open, and let the cake cool for 30 minutes inside.
- Allow it to cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
- Serve cold or at room temperature. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.
Notes
For a delicious twist, add raisins or crushed pineapple to the carrot cake batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American