Description
A delightful blend of moist carrot cake and creamy cheesecake, perfect for holidays and special occasions.
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 flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs, both sugars, oil, and vanilla until well combined. Stir in the dry ingredients, then fold in shredded carrots and nuts. Pour 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 vanilla, then the eggs one at a time. Stir in sour cream until fully incorporated. 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 oven, crack the door, and let the cake cool for 30 minutes inside.
- Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
- Serve cold or slightly room temperature, garnished with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.
Notes
Chilling time is important for the flavors to meld together beautifully. You can substitute sour cream with Greek yogurt if preferred.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American