Description
A scrumptious dessert that combines the warm spices of traditional carrot cake with the creamy richness of cheesecake, offering delightful layers in every bite.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (250g) finely grated carrots
- 1/2 cup (60g) chopped walnuts (optional)
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) sour cream
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until well mixed. Gradually add the dry ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts if you are using them. Pour the batter into the prepared springform pan and bake for 25-30 minutes. A toothpick inserted in the center should come out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- In another large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully combined.
- Once the carrot cake layer is cool, pour the cheesecake mixture on top, smoothing it out evenly. Bake for 45-50 minutes, or until the center is set but slightly jiggles when shaken.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a medium bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and mix until fluffy. Stir in vanilla and a pinch of salt.
- Once chilled, carefully remove the sides of the springform pan. Frost the cheesecake with the cream cheese frosting and garnish with extra chopped walnuts or grated carrots if desired.
- Slice and enjoy the rich layers of carrot cake, creamy cheesecake, and smooth frosting!
Notes
Make sure your cream cheese is at room temperature for easy mixing. Grate the carrots finely for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: carrot cake, cheesecake, dessert, layer cake, special occasions