Description
Carrot cake cheesecake merges two classic desserts into a creamy, spiced slice of pure comfort that brings smiles to your family’s faces. Layered with rich cream cheese frosting and loaded with warm cinnamon and fresh carrots, this treat disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 2 cups grated carrots
- 8 ounces cream cheese
- 1 cup flour
- 1 cup sugar
Supporting Ingredients:
- ½ cup vegetable oil
- 1 cup heavy cream
- ½ cup powdered sugar
Spices and Seasonings:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and generously grease a 9-inch cake pan with butter or cooking spray.
- Grate 2 cups of fresh carrots using a box grater, ensuring they are finely shredded for smooth texture.
- Combine 1 cup sugar, 1 cup flour, ½ cup vegetable oil, 4 eggs, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt in a large mixing bowl.
- Stir the ingredients until they form a consistent, well-blended batter without overmixing.
- Pour the carrot cake mixture into the prepared pan, spreading evenly with a spatula.
- Bake for precisely 27 minutes at 350°F, checking doneness with a toothpick inserted in the center.
- Remove the cake from the oven and let it cool completely on a wire rack for approximately 45 minutes.
- Beat 8 oz cream cheese and ½ cup powdered sugar in a clean bowl until smooth and creamy.
- Whip 1 cup heavy cream in a separate bowl until stiff, glossy peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
- Spread the cheesecake topping evenly over the cooled carrot cake base.
- Refrigerate the dessert for a minimum of 2 hours to set and enhance flavor.
Notes
- Check carrots are freshly grated for the best texture and moisture in your cake.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake topping.
- For a gluten-free version, swap regular flour with almond or coconut flour and use gluten-free baking powder.
- Refrigerate the cake overnight to let the flavors meld and create a richer, more developed taste profile.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 352 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg