Description
A delicious dessert that combines moist carrot cake and creamy cheesecake for a delightful experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 16 oz softened cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- Whipped cream, for garnish
- Crumbled carrot cake, for garnish
Instructions
- Prepare the Carrot Cake: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, mix the vegetable oil and brown sugar. Add the eggs one at a time, stirring well after each. Then, mix in the grated carrots and chopped walnuts. Combine the wet and dry ingredients until just mixed. Spread the batter in a greased 9-inch springform pan. Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick comes out clean. Let it cool slightly.
- Prepare the Cheesecake Mixture: In a large bowl, blend the softened cream cheese with sugar and vanilla. Mix in the eggs one at a time until smooth. Pour the cheesecake mixture over the cooled carrot cake base. Bake for 45 minutes at the same temperature, or until just set.
- Chill and Assemble: Allow the cheesecake to cool, then chill in the refrigerator for at least 4 hours. When you’re ready to serve, remove it from the pan and garnish with whipped cream and crumbled carrot cake.
Notes
This cheesecake is best served chilled, and can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, cheesecake, dessert, special occasion, baking