Description
A delicious mashup of carrot cake and cheesecake topped with a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup chopped pecans
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for cheesecake)
- 3 large eggs (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
- 1/2 cup sour cream
- 8 oz cream cheese (for topping), softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9 inch springform pan.
- Make cheesecake batter: Beat 16 oz cream cheese and 3/4 cup sugar until smooth. Add 3 eggs one at a time. Blend in 1 tsp vanilla and 1/2 cup sour cream. Set aside.
- Make carrot cake batter: Whisk 2 cups flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, beat both sugars, eggs, oil, and 2 tsp vanilla until smooth. Fold dry mixture into wet mixture, then stir in carrots and 1 cup chopped pecans.
- Assemble: Pour half the carrot cake batter into the pan. Spread cheesecake batter evenly over that. Dollop and gently spread the remaining carrot cake batter on top.
- Bake for 60 to 70 minutes until a toothpick comes out mostly clean from the cake layer and the cheesecake center still has a slight jiggle. Cool on a rack for at least an hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Frost: Beat 8 oz cream cheese and 1/2 cup butter until smooth. Add 3 cups powdered sugar and 2 tsp vanilla. Beat until fluffy. Spread over chilled cake and garnish with chopped pecans.
Notes
Chill the cake thoroughly before slicing and use a hot knife for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, cheesecake, dessert, baking, brunch