Carrot Cake with Cheesecake Topping

Carrot Cake with Cheesecake Topping is a delightful dessert that combines the warmth and spice of traditional carrot cake with a rich and creamy cheesecake layer. This decadent cake is perfect for any occasion, from birthdays to holiday gatherings.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

For the Cheesecake Topping

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Prepare Wet Ingredients:
   In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and optional walnuts or pecans and shredded coconut until evenly distributed.
5. Prepare Cake Batter:
   Pour the carrot cake batter into the prepared baking pan, spreading it out evenly.
6. Make Cheesecake Topping:
   In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating until fully incorporated. Stir in the vanilla extract.
7. Layer Cheesecake Mixture:
   Carefully spoon the cheesecake mixture over the carrot cake batter, spreading it out gently to cover the entire surface.
8. Bake:
   Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover the cake loosely with aluminum foil during the last 15 minutes of baking.
9. Cool and Chill:
   Allow the cake to cool completely in the pan on a wire rack. Once cooled, refrigerate the cake for at least 2 hours before serving to let the cheesecake topping set.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 50-60 minutes
• Total Time: 2 hours 20 minutes (includes chilling time)
• Servings: 12-16

Variations

• For added flavor, consider incorporating raisins or currants into the carrot cake batter.
• Substitute the crushed pineapple with applesauce for a different twist.
• Adjust the spices to your preference or add a cream cheese frosting instead of the cheesecake topping.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen; wrap it tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.

10 FAQs

1. Can I use other types of sugar?
   Yes, you can substitute coconut sugar or a sugar alternative, though it may affect the flavor.
2. Is it necessary to refrigerate the cake?
   Yes, refrigerating the cake helps the cheesecake topping set properly.
3. Can I make this cake gluten-free?
   Yes, substitute all-purpose flour with a gluten-free flour blend.
4. What can I use instead of eggs?
   You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) or a commercial egg replacer.
5. Can I bake this in a different pan?
   Yes, this recipe can be adapted to round pans or even cupcakes; adjust baking times accordingly.
6. What can I serve with this cake?
   A scoop of vanilla ice cream or a dollop of whipped cream pairs well with the cake.
7. Is there a dairy-free option?
   Yes, use dairy-free cream cheese and substitute vegetable oil with coconut oil.
8. Can I add more vegetables?
   Yes, zucchini or apples can be grated and added for extra moisture and flavor.
9. How do I know when the cake is done?
   Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
10. Can I prepare this cake in advance?
    Absolutely! The flavors meld beautifully when made a day in advance.

Conclusion

Carrot Cake with Cheesecake Topping is a delightful dessert that combines the best of both worlds. This rich and flavorful cake is sure to impress family and friends, making it a perfect choice for any celebration or simply as a sweet treat. Enjoy the unique blend of textures and flavors in every bite!

Print