Description
A delightful dessert that combines the spiced flavors of carrot cake with the creamy texture of cheesecake.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, mix together grated carrots, granulated sugar, brown sugar, and vegetable oil.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined.
- Pour the carrot cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the cheesecake layer, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined. Gradually fold in the heavy cream until the mixture becomes fluffy.
- Once the carrot cake is cool, spread the cheesecake mixture on top of it. Chill in the refrigerator for at least 4 hours before serving.
- If desired, top with cream cheese frosting before slicing.
Notes
Allowing the cake to cool completely before adding the cheesecake layer is crucial to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg