Description
A delightful fusion of spiced carrot cake and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ 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
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- ½ cup chopped pecans (for garnish)
Instructions
- Preheat the oven to 325°F (160°C) and grease and line a 9-inch springform pan.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Add vanilla and sour cream, and set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a larger bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until blended. Fold in the dry mixture into the wet mixture, adding grated carrots and chopped pecans last.
- Pour half of the carrot cake batter into the springform pan. Spread the cheesecake batter over this layer, then top with the remaining carrot cake batter.
- Bake for 60 to 70 minutes or until a toothpick comes out mostly clean.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
- For the creamy topping, beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy, then spread over the chilled cheesecake and garnish with chopped pecans.
Notes
Store in the refrigerator for up to 3-4 days or freeze for up to 2 months. Thaw in the refrigerator overnight.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: carrot cake, cheesecake, dessert, spiced cake, creamy topping