Description
This delicious carrot cake combines the warmth of spices and grated carrots with a rich and creamy cheesecake topping. A perfect dessert for any occasion!
Ingredients
Scale
- For the Carrot Cake:
- 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
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. - Mix 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. - Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Add Carrots and More:
Fold in the grated carrots, crushed pineapple, walnuts or pecans (if using), and shredded coconut (if using) until evenly distributed. - Pour Batter:
Pour the carrot cake batter into the prepared baking pan, spreading it out evenly. - 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. - Add Cheesecake Layer:
Carefully spoon the cheesecake mixture over the carrot cake batter, spreading it out gently to cover the entire surface. - 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. - Cool:
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.
Notes
- Serving: Serve the cake chilled for a firmer texture or at room temperature for a softer, creamier experience.
- Add-Ins: Feel free to customize the cake with raisins, chopped nuts, or more spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes