Description
Indulge in this irresistible dessert that combines two classic favorites: carrot cake and cheesecake. With a spiced carrot cake layer, creamy cheesecake filling, and rich cream cheese frosting, this cake is perfect for any occasion.
Ingredients
Scale
- For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for consistency)
Instructions
- Prepare the Carrot Cake Layer:
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract until smooth. Stir in grated carrots.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Prepare the Cheesecake Layer:
- In a separate bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs, one at a time, mixing until fully incorporated.
- Stir in vanilla extract and sour cream.
- Assemble:
- Pour half of the carrot cake batter into the prepared springform pan.
- Gently spoon the cheesecake mixture over the carrot cake layer and spread evenly.
- Add the remaining carrot cake batter in dollops over the cheesecake layer, spreading gently to create an even top.
- Bake:
- Bake for 50-55 minutes, or until the center is set. A toothpick inserted into the carrot cake portion should come out clean.
- Allow the cake to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to set.
- Prepare the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Adjust with milk for desired consistency.
- Frost and Serve:
- Spread the frosting evenly over the chilled cheesecake.
- Slice, serve, and enjoy!
Notes
- The cake needs to be chilled for at least 4 hours (overnight is ideal) to fully set and allow the flavors to meld.
- You can garnish with chopped walnuts or extra grated carrots for a decorative touch.
- This cake is best served chilled, and any leftovers should be stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 55 minutes