Description
A delightful fusion of moist carrot cake and creamy cheesecake that offers a rich, flavorful dessert experience.
Ingredients
Scale
- 2 cups shredded carrots
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup raisins
- 1 cup gluten-free 1:1 flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp kosher salt
- 1 tsp orange zest
- 24 oz cream cheese, room temperature
- 12 oz sour cream
- 2 eggs
- 2 egg yolks
- 1 2/3 cups granulated sugar
- 1 1/2 tbsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8″ round cake pan with non-stick baking spray.
- In a large mixing bowl, beat the eggs and both sugars for about 3 minutes until creamy. Add the vanilla extract, vegetable oil, and orange zest; mix until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cocoa, cinnamon, cloves, allspice, and kosher salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots and raisins. Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely.
- Spray a 9″ springform pan with non-stick baking spray. Break the cooled carrot cake apart and layer half at the bottom of the springform pan. Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese for about 2 minutes until smooth. Add the sugar and sour cream; mix until smooth. Mix in the eggs, egg yolks, and vanilla extract until just incorporated.
- Pour 3/4 of the cheesecake filling over the carrot cake base, layer the remaining carrot cake on top, then pour the remaining cheesecake filling over and spread evenly.
- Bake for 55-65 minutes until the center jiggles slightly but the top is not shiny. Cool at room temperature for 1 hour, then refrigerate for at least 8 hours before serving. Optionally, decorate with cream cheese frosting before serving.
Notes
Serve chilled. Can add whipped cream or cream cheese frosting on top. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: carrot cake, cheesecake, dessert, sweet, special occasion